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· 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
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.