Omelette with avocado & goat’s cheese
Heat olive oil in a small non-stick frying pan over medium heat. Sauté the mushrooms until brown, about 5 minutes. Tip the mushrooms into a bowl.
Wipe the pan clean with paper towel, and spray with a non-stick spray. Return the pan to the stovetop to preheat on medium heat.
In a small bowl, whisk together the eggs, salt and black pepper. Pour the eggs carefully into the preheated pan. Cook about 6 minutes, until the edges have begun to set and the bottom has browned. Run a heatproof spatula around the edges of the eggs and slide it onto a plate.
Layer the sautéed mushrooms, spinach, cheese and avocado on half the omelette and fold the other half over.
Sprinkle with fresh parsley.