MUSHROOM AND
GOAT’S CHEESE OMELET WITH SPINACH AND AVOCADO
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
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!
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