The perfect vegetarian breakfast: Mushroom and Goat’s Cheese Omelet with Spinach and Avocado!
- 1 Tablespoon Olive Oil
- 3 ounces, weight Sliced Mushrooms
- Salt And Black Pepper
- 3 Eggs
- 1 cup Baby Spinach
- 2 Tablespoons Crumbled Bluebell Falls Original or Honey & Thyme Goat’s Cheese
- ½ Ripe Avocado, Diced
- Chopped Parsley For Garnish
In a medium omelet pan or nonstick skillet, add olive oil and heat over medium heat. Add mushrooms and cook until brown and tender, about 5–6 minutes. Remove mushrooms from heat and transfer to a bowl.
Wipe pan clean with a paper towel, and spray with nonstick spray. Preheat pan over medium heat.
In a small bowl, whisk together eggs and a dash of salt and black pepper. Pour eggs carefully into preheated pan. Cook until edges have begun to set and bottom has browned, about 6–7 minutes. Run a small rubber spatula around the edges of eggs so as to release it from pan and then slide it onto a plate.
On half of the omelet, layer sautéed mushrooms, spinach, goat’s cheese and avocado. Fold the other half over veggies and sprinkle with fresh parsley. Enjoy!
Recipe and photo courtesy of Justine Sulia on www.tastykitchen.com