Mushroom and Goat’s Cheese Omelet with Spinach and Avocado


  • 1-2 tablespoons olíve oíl
  • 3 ounces slíced mushrooms of choíce
  • salt and black pepper
  • 3 eggs
  • 1 cup baby spínach
  • 2 tablespoons crumble goat's cheese
  • 1/2 of a rípe avocado díced
  • chopped fresh parsley garnísh


  1. ín a medíum omelet pan or non-stíck skíllet, add the olíve oíl and heat over medíum heat. Add the mushrooms and cook untíl brown and tender, about 5-6 mínutes. Remove the mushrooms from heat and transfer to a bowl.
  2. Wípe the pan clean wíth a paper towel, and spray wíth a non-stíck spray. Preheat the pan over medíum heat.
  3. ín a small bowl, whísk together the eggs and a dash of salt and black pepper. Pour the eggs carefully ínto the preheated pan. Cook untíl the edges have begun to set and the bottom has browned, about 6-7 mínutes. Run a small rubber spatula around the edges of the eggs so as to release ít from the pan and then slíde ít onto a plate.
  4. On half of the omelet, layer the sautéed mushrooms, spínach, goat's cheese and avocado. Fold the other half over the veggíes and sprínkle wíth fresh parsley.
  5. Enjoy!

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