Goat’s Cheese Omelette With Mushrooms and Avocado

  • 1-2 tablespoons olive oil
  • ½ cup sliced mushrooms of choice
  • salt and black pepper to taste
  • 2 whole eggs + 1-2 egg whites
  • 1 cup baby spinach
  • 2 tablespoons crumbled 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 or brush with olive oil. 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 or fresh herbs of your preference.
  5. Enjoy! Have a green salad as a side & 1-2 rice cakes.


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