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Omelette with avocado & goats’ cheese

Omelette with avocado & goats’ cheese

Difficulty: Easy
Season: Spring
Preparation: 40 minutes
Cooking: 50 minutes

How to

  1. 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.
  2. Wipe the pan clean with a paper towel, and spray with a non-stick spray. Return the pan to the stovetop to preheat on medium heat.
  3. 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 heat proof spatula around the edges of the eggs and slide it onto a plate.
  4. Layer the sautéed mushrooms, spinach, cheese and avocado on half the omelette and fold the other half over. Sprinkle with fresh parsley to serve.

1 tablespoon WA olive oil

handful sliced local mushrooms

cooking spray

salt and black pepper

3 eggs

handful baby spinach leaves

2 tablespoons goats’ cheese, crumbled

1/2 avocado diced

chopped fresh parsley to garnish