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Mushroom and Goat’s Cheese Omelet with Spinach and Avocado

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 1 omelet

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!