"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spinach, Goat Cheese ad Avocado Omelet Recipe

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This recipe for Spinach, Goat Cheese ad Avocado Omelet, by , is from Stir, Season and Savour , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ja'nine Hudson

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients

1-2 tablespoons olive oil
3 ounces sliced mushrooms of choice
salt and black pepper
3 eggs
1 cup baby spinach
2 tablespoons crumble goat's cheese
1/2 of a ripe avocado, diced
chopped fresh parsley, garnish
Instructions

Directions:
Directions:
In a medium omelet 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.
Wipe the pan clean with a paper towel, and spray with a non-stick spray. Preheat the pan over medium heat.
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.
On half of the omelet, layer the sautéed mushrooms, spinach, goat's cheese and avocado. Fold the other half over the veggies and sprinkle with fresh parsley.
Enjoy!

 

 

 

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