Mushroom and Goat’s Cheese Omelet with Spinach and Avocado - Guide Recipe
Love These omelettes , so this was totally up our alley. For a double recipe we used 6 ounces of mushrooms and a half avocado (we sauteed the mushrooms first and topped the finished omelette with the avocado). These were very tasty!
Ingredients;
Instructions;
Ingredients;
- 1-2 tablespoons olive oil
- 3 ounces sliced mushrooms of choice
- salt and black pepper
- 3 eggs
- 1 cup baby spinach
- 2 tablespoons crumble goat's cheese
- 1/2 of a ripe avocado , diced
- chopped fresh parsley , garnish
Instructions;
- In a medium omelet pan or non-stick skillet , add the olive oil and heat over medium heat. Add the mushrooms and cook until brown and tender , about 5-6 minutes. Remove the mushrooms from heat and transfer to a bowl.
- Wipe the pan clean with a paper towel , and spray with a non-stick spray. Preheat the pan over medium heat.
- In a small bowl , whisk together the eggs and a dash of salt and black pepper. Pour the eggs carefully into the preheated pan. Cook until the edges have begun to set and the bottom has browned , about 6-7 minutes. Run a small rubber spatula around the edges of the eggs so as to release it from the pan and then slide it onto a plate.
- On half of the omelet , layer the sautéed mushrooms , spinach , goat's cheese and avocado. Fold the other half over the veggies and sprinkle with fresh parsley.
- Enjoy!
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