Mushroom, Avocado and Lettuce Omelet with Toasts

Ingredients

• Egg2 count (110 g)
• Mushrooms1/2 cup (35 g)
• Garlic1 clove (3 g)
• Avocado1/4 count (60 g)
• Sliced Bread2 count (70 g)
• Fresh Cheese1 slice (25 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Clean and slice the mushrooms. Chop the garlic and slice the tomato.

2. 2

   Step 2

   Heat half the oil in a pan over medium heat and add the mushrooms with the garlic, salt and pepper.

3. 3

   Step 3

   Slightly fry for 5 minutes until brown. Remove and set aside.

4. 4

   Step 4

   Crack the eggs into a bowl and add a pinch of salt and pepper. Beat.

5. 5

   Step 5

   Use a non-stick pan, put the remaining oil and spread. Preheat over medium heat.

6. 6

   Step 6

   Once heated, pour the beaten eggs. Cover and cook until they set a bit, for about 4 minutes.

7. 7

   Step 7

   Flip using a spatula, lower the heat and cook for 2-3 minutes. Remove.

8. 8

   Step 8

   While the omelet gets cooked, dice the avocado and cheese.

9. 9

   Step 9

   Once the omelet is ready, serve on a plate and put the mushrooms, avocado and fold on top. Fold and add the toasts.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Mushroom, Avocado and Lettuce Omelet with Toasts can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.