It’s Saturday morning and I truly think you need this mushroom and spinach omelet to start your day. I know that sometimes we think it’s no big deal to skip breakfast but seriously this is worth the short amount of time it takes to cook it. I just might have to start waking up earlier during my week to make this omelet. Yes it’s that good!
I truly believe omelets give me life. You can customize them sooo many ways and add in all kinds of fun things! I’ve made this Greek Breakfast Omelet quite a few times and just love the wonderful ways the veggies all come together. Plus, I love experimenting with cheese.
This mushroom and spinach omelet was inspired from a restaurant I tried that made a similar omelet. I think theirs also had sun dried tomatoes but I don’t have any of those right now so I had to improvise. I also had the most perfect avocado that was cryingggg out to be used. So glad this turned out so yummy!
I’ll take goat cheese any day. In fact, I remember yeaaaars ago I didn’t know what to think of goat cheese. Goat cheese? I believe that when you are introduced to new foods it’s all about how that new food is presented. My first time trying goat cheese was actually in an enchilada and OH BOY. I think some goat cheese enchiladas need to be added to my recipe list so that I can tell you how good they are!!
What are your favorite ways to enjoy goat cheese? Comment below!
- 3 tablespoons extra virgin olive oil
- 1 cup mushrooms, roughly chopped
- 1 cup baby spinach
- 1 tablespoon butter
- 3 eggs
- 2 tablespoons crumbled goat cheese
- 1/2 ripe avocado, diced
- Chopped fresh parsley, for garnish
- Heat two tablespoons olive oil in a medium skillet to medium heat. Add mushrooms and cook for 3-4 minutes, or until tender. Add spinach and cook for about one minute, or until just wilted. Add salt and pepper to taste. Remove mushrooms and spinach and set aside.
- Whisk eggs in a bowl and add salt and pepper to taste.
- In the medium skillet, heat one tablespoon olive oil and one tablespoon butter to medium heat. Pour eggs into pan and let it sit for until eggs are cooked and bottom of omelet has browned, about 3-4 minutes.
- Transfer omelet to plate and add mushrooms, spinach, goat cheese, and avocado to one half of the omelet. Fold the other half of the omelet over and top with parsley if desired.