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


  1. 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.
  2. Wipe the pan clean with a paper towel, and spray with a non-stick spray. Preheat the pan over medium heat.
  3. 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.
  4. 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.
  5. Enjoy!

For The Full Instructions, See Full Recipes:

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