Loading... Please wait...

You must be logged in to place an order. Login or Sign Up Here

Already have an account?
Login to check loyalty balance or redeem rewards

LOSHUSAN eCOMMERCE WILL BE CLOSED ON MARCH 29th & 31st & APRIL 1st
THE CUT-OFF TIME FOR SAME-DAY DELIVERY IS 3:00PM. shop now

Mushroom & Goat Cheese Omelette with Spinach & Avocado

Recipe courtesy of Loshusan Supermarket

Chef's Note:

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


  • Serves: 1
  • Prepare: 5 mins
  • Cook: 15 mins
  • Ready In: 20 mins

Ingredients

·          1-2 tablespoons olive oil

·          3 ounces sliced mushrooms of choice

·          salt

.          black pepper

·          3 eggs

·          1 cup baby spinach

·          2 tablespoons crumbled goat's cheese

·          1/2 of a ripe avocado diced

·          chopped fresh parsley garnish

Method

1. In a medium OMELETTE 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.


2. Wipe the pan clean with a paper towel, and spray with a non-stick spray.

Preheat the pan over medium heat.


3. 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.


4. On half of the OMELETTE, layer the sautéed mushrooms, spinach,

goat's cheese and avocado.

Fold the other half over the veggies and sprinkle with fresh parsley.


Sign up for email updates

Get updates on savings events, special offers, and new items. (Privacy Policy)