Mushroom and Goat’s Cheese Omelet with Spinach and Avocado


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!


    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


    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.