Ingredients
1 Tablespoon Olive Oil
3 ounces, weight Sliced Mushrooms
Salt And Black Pepper
3 Eggs
1 cup Baby Spinach
2 Tablespoons Crumbled Goat's Cheese
1/2 Ripe Avocado, Diced
Chopped Parsley For Garnish
Method
Sources
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Grow shiitake on a log — fresh shiitake in your kitchen
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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In a medium omelet pan or nonstick skillet, add olive oil and heat over medium heat. Add mushrooms and cook until brown and tender, about 5-6 minutes. Remove mushrooms from heat and transfer to a bowl. Wipe pan clean with a paper towel, and spray with nonstick spray. Preheat pan over medium heat. In a small bowl, whisk together eggs and a dash of salt and black pepper. Pour eggs carefully into preheated pan. Cook until edges have begun to set and bottom has browned, about 6-7 minutes. Run a small rubber spatula around the edges of eggs so as to release it from pan and then slide it onto a plate. On half of the omelet, layer sauteed mushrooms, spinach, goat's cheese and avocado. Fold the other half over veggies and sprinkle with fresh parsley. Enjoy!