- 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 a 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 heat proof 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 to serve.
Omelette with avocado & goats’ cheese
Preparation: 40 minutes
Cooking: 50 minutes
1 tablespoon WA olive oil
handful sliced local mushrooms
salt and black pepper
handful baby spinach leaves
2 tablespoons goats’ cheese, crumbled
1/2 avocado diced
chopped fresh parsley to garnish