Mushroom and Goat Cheese Omelet with Spinach and Avocado

Recipe from Topfood
Mushroom and Goat Cheese Omelet with Spinach and Avocado
Cooking time: 20 min
Servings 1
A traditional healthy breakfast with lots of protein! This dish is versatile, it can be served both for breakfast and as a snack. The Mushroom and Goat Cheeses omelet is very good.


  • Olive oil
    1 tbsp.
  • Sliced mushrooms of choice
    3 ounces
  • Eggs
    3 pcs.
  • Baby spinach
    1 cups
  • Crumble goat's cheese
    2 tbsp.
  • Ripe avocado diced
  • Salt and black pepper
    to taste

Nutrition facts per serving

  • Calories

    138 kcal

  • Protein

    8 g

  • Fat

    2 g

  • Carbohydrates

    13 g


  • 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 to release it from the pan and then slide it onto a plate.

  • 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.

Bon Appetit!

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