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MUSHROOM AND GOAT’S CHEESE OMELET WITH SPINACH AND AVOCADO
Prep Time 5 min
Cook Time 15 min
Total Time 20 min
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!
source:http://www.cookingandbeer.com
