Mushroom and Goat Cheese Omelet with Spinach and Avocado

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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

pcs.
Salt and black pepper

to taste

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.