Mushroom Spinach and Goats Cheese Omelette

Updated: Oct 1, 2018

GF - NF - SF


3 certified free-range eggs

3 mushrooms, halved then sliced

1 cup fresh spinach, chopped

2 Tbsp crumbled goats feta

1/2 ripe avocado, diced

1-2 Tbsp olive oil

Salt and pepper


Over a medium heat add some olive oil to a small non-stick frying pan. Add the mushrooms and fry until soft, then pour them into a bowl and set aside. In a small bowl whisk the eggs together and season with salt and pepper. Put the frying pan back on the heat with a little more olive oil, and add the egg mixture cooking until the sides begin to brown. Run a spatula around the edges to ensure no sticking, then put the frying pan in the oven on grill at 150'degrees and cook until the top is cooked. In the meantime chop up your remaining vegetables. Slide omelette onto a small plate, add the veggies and feta to one half of the omelette and then fold it over.


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