Mushroom And Goat’S Cheese Omelet With Spinach And Avocado

• 1 Tablespoon Olive Oil
• 3 ounces, weight Sliced Mushrooms
• Salt And Black Pepper
• 3 Eggs
• 1 cup Baby Spinach
• 2 Tablespoons Crumbled Goat's Cheese
• 1/2 Ripe Avocado, Diced
• Chopped Parsley For Garnish

1. In a medium omelet pan or nonstick skillet, add olive oil and heat over medium heat. Add mushrooms and cook until brown and tender, about 5-6 minutes. Remove mushrooms from heat and transfer to a bowl.
2. Wipe pan clean with a paper towel, and spray with nonstick spray. Preheat pan over medium heat.
3. In a small bowl, whisk together eggs and a dash of salt and black pepper. Pour eggs carefully into preheated pan. Cook until edges have begun to set and bottom has browned, about 6-7 minutes. Run a small rubber spatula around the edges of eggs so as to release it from pan and then slide it onto a plate.
4. On half of the omelet, layer sauteed mushrooms, spinach, goat's cheese and avocado. Fold the other half over veggies and sprinkle with fresh parsley. Enjoy!

olive oil, mushrooms, salt, eggs, spinach, s cheese, avocado, parsley

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/mushroom-and-goate28099s-cheese-omelet-with-spinach-and-avocado/ (may not work)