Mushroom and Goat’s Cheese Omelet with Spinach and Avocado

• Vegetarian
• Gluten free

• Produce

  • 1/2 Avocado, ripe
  • 1 cup Baby spinach
  • 3 oz Mushrooms
  • 1 Parsley, fresh

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 Salt and black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Crumble goat's cheese

Found on cookingandbeer.com

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 goats cheese
• 1/2 of a ripe avocado, diced
• chopped fresh parsley, garnish

Directions

• 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, goats cheese and avocado. Fold the other half over the veggies and sprinkle with fresh parsley.
• Enjoy!