Open Faced Omelette for Two

• 1 tablespoon olive oil
• 16 mushrooms
• 1 tablespoon chopped parsley
• 4 eggs
• 100 g feta (I use crumbly Danish, it is very creamy)
• 12 avocado, sliced

1. Heat the oil over low heat in a small skillet.
2. Add mushrooms whole and cook for 5- 10 minutes, until softened.
3. Season with pepper.
4. Remove mushrooms from pan.
5. Whisk up eggs in small bowl.
6. Add to skillet, and cook stirring over a low heat until curds form, and then leave it alone.
7. Top with half of the feta, then mushrooms, avocado, then parsley, then remaining feta.
8. Cook over a low heat until egg is cooked to your liking, it takes me about 5 minutes.

olive oil, mushrooms, parsley, eggs, feta, avocado

Taken from www.food.com/recipe/open-faced-omelette-for-two-93310 (may not work)