It is no secret that my obsession with breakfast grows with each and every day. Pancakes and waffles and french toast, oh my…but my real love lies with eggs. I don’t know that I could ever give up eggs. We go throw them like water in this house, and I am totally not ashamed. What is so perfect about eggs is that you can pretty much do anything you want to them, and they are the perfect vessel for using up those almost overdue veggies gracing the drawer of your crisper. That’s just what I did. My goat’s cheese was one day away from “expiration,” and my mushrooms and avocado may have been a day past their prime. That’s ok though. This mushroom and goat’s cheese omelet was born because of it and it was just perfect.
- 1-2 tablespoons olive oil
- 3 ounces sliced mushrooms of choice
- salt and black pepper
- 3 eggs
- 1 cup baby spinach
- 2 tablespoons crumble goat’s cheese
- 1/2 of a ripe avocado, diced
- chopped fresh parsley, garnish
- 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 so as 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.