Mushroom and Goat’s Cheese Omelet with Spinach and Avocado Recipe


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!

Original recipe and more pictures visit: Mushroom and Goat’s Cheese Omelet with Spinach and Avocado @

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