Mushroom And Goat’S Cheese Omelet With Spinach And Avocado – a delicious recipe with Olive Oil, Mushrooms, Salt, Eggs, Spinach, 's Cheese. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
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.
2
Wipe pan clean with a paper towel, and spray with nonstick spray. Preheat pan over medium heat.
3
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.
4
On half of the omelet, layer sauteed mushrooms, spinach, goat's cheese and avocado. Fold the other half over veggies and sprinkle with fresh parsley. Enjoy!
177
kcal
Calories
14
g
Fat
2
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 3 ounces, weight Sliced Mushrooms, Salt And Black Pepper, 3 Eggs, and more.
Yes, Mushroom And Goat’S Cheese Omelet With Spinach And Avocado falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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