Mushroom and Goat’s Cheese Omelet with Spinach and Avocado Recipe
This Mushroom and Goat’s Cheese Omelet with Spinach and Avocado is a simple, nutritious breakfast or brunch option. Packed with earthy mushrooms, creamy goat’s cheese, fresh spinach, and ripe avocado, this omelet offers a delightful combination of flavors and textures. It’s quick to prepare, making it perfect for busy mornings while providing a satisfying and wholesome start to your day.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Vegetables
- 3 ounces sliced mushrooms of choice
- 1 cup baby spinach
- 1/2 of a ripe avocado, diced
- Chopped fresh parsley for garnish
Egg Mixture
- 3 eggs
- Salt and black pepper, to taste
Other
- 1-2 tablespoons olive oil
- 2 tablespoons crumbled goat’s cheese
Instructions
- Prepare the mushrooms: Heat 1-2 tablespoons of olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and season with salt and black pepper. Sauté until the mushrooms are tender and browned, about 5-7 minutes.
- Add spinach: Add the baby spinach to the skillet with the mushrooms and cook for another 1-2 minutes until the spinach wilts. Remove the mixture from the skillet and set aside.
- Beat the eggs: In a bowl, whisk the 3 eggs with a pinch of salt and black pepper until well combined and slightly frothy.
- Cook the omelet base: Using the same skillet, add a small amount of olive oil if needed, then pour in the beaten eggs. Cook over medium-low heat until the eggs begin to set around the edges but are still slightly runny on top, about 2-3 minutes.
- Add fillings: Evenly distribute the cooked mushrooms and spinach over one half of the omelet. Sprinkle the crumbled goat’s cheese on top of the vegetable mixture.
- Fold and finish cooking: Carefully fold the other half of the omelet over the filling. Continue cooking for another 1-2 minutes until the cheese softens and the eggs are fully set.
- Serve with avocado and garnish: Slide the omelet onto a plate. Top with diced avocado and garnish with chopped fresh parsley. Serve immediately.
Notes
- You can substitute goat’s cheese with feta or cream cheese for a different flavor.
- Use any type of mushrooms you prefer, such as cremini, button, or shiitake.
- To keep it dairy-free, omit the goat’s cheese and add extra avocado or nuts.
- Cook the eggs over medium-low heat for a tender, creamy texture; high heat can make the omelet rubbery.
- Add herbs like chives or thyme for additional aroma and flavor.