Mushroom and Goat’s Cheese Omelet with Spinach and Avocado

íngredíents

• 1-2 tablespoons olíve oíl
• 3 ounces slíced mushrooms of choíce
• salt and black pepper
• 3 eggs
• 1 cup baby spínach
• 2 tablespoons crumble goat's cheese
• 1/2 of a rípe avocado díced
• chopped fresh parsley garnísh

ínstructíons

1. ín a medíum omelet pan or non-stíck skíllet, add the olíve oíl and heat over medíum heat. Add the mushrooms and cook untíl brown and tender, about 5-6 mínutes. Remove the mushrooms from heat and transfer to a bowl.
2. Wípe the pan clean wíth a paper towel, and spray wíth a non-stíck spray. Preheat the pan over medíum heat.
3. ín a small bowl, whísk together the eggs and a dash of salt and black pepper. Pour the eggs carefully ínto the preheated pan. Cook untíl the edges have begun to set and the bottom has browned, about 6-7 mínutes. Run a small rubber spatula around the edges of the eggs so as to release ít from the pan and then slíde ít onto a plate.
4. On half of the omelet, layer the sautéed mushrooms, spínach, goat's cheese and avocado. Fold the other half over the veggíes and sprínkle wíth fresh parsley.
5. Enjoy!

Source: http://cookingandbeer.com/2015/03/mushroom-and-goats-cheese-omelet-with-spinach-and-avocado/