Mushroom And Goat’S Cheese Omelet With Spinach And Avocado

1. 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. 2

   Wipe pan clean with a paper towel, and spray with nonstick spray. Preheat pan over medium heat.

3. 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. 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!

* Per serving · 4 servings · Values may vary.