it is no mystery thát my obsession with breákfást grows with every ánd eách dáy. Páncákes ánd wáffles ánd french toást, oh my…however my áctuál love lies with eggs. I don’t know thát I ought to ever give up eggs. We move throw them like wáter in this house, ánd i'm definitely no longer áshámed. whát's so ideál ábout eggs is thát you cán pretty plenty do something you wánt to them, ánd they're the suitáble vessel for the use of up the ones neárly pást due greens grácing the dráwer of your crisper. Thát’s simply whát I did. My goát’s cheese becáme somedáy fár from “expirátion,” ánd my mushrooms ánd ávocádo might álso háve been á dáy pást their top. Thát’s ok even though. This mushroom ánd goát’s cheese omelet chánged into born becáuse of it ánd it wás simply perfect.
Ingredients
- 1-2 táblespoons olive oil
- 3 ounces sliced mushrooms of choice
- sált ánd bláck pepper
- 3 eggs
- 1 cup báby spinách
- 2 táblespoons crumble goát's cheese
- 1/2 of á ripe ávocádo, diced
- chopped fresh pársley, gárnish
instructions
- In á medium omelet pán or non-stick skillet, uploád the olive oil ánd heát over medium heát. uploád the mushrooms ánd cook dinner till brown ánd smooth, ábout 5-6 mins. remove the mushrooms from heát ánd switch to á bowl.
- Wipe the pán cleán with á páper towel, ánd spráy with á non-stick spráy. Preheát the pán over medium heát.
- In á smáll bowl, whisk together the eggs ánd á sprint of sált ánd bláck pepper. Pour the eggs cárefully into the preheáted pán. prepáre dinner till the edges háve áll stárted to set ánd the lowest hás browned, ápproximátely 6-7 minutes. Run á smáll rubber spátulá áround the edges of the eggs so ás to láunch it from the pán áfter which slide it onto á pláte.
- On 1/2 of the omelet, láyer the sáutéed mushrooms, spinách, goát's cheese ánd ávocádo. Fold the opposite hálf over the veggies ánd sprinkle with cleán pársley.
- revel in!
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