Omelet with Mushrooms and Avocado

Ingredients

• Egg2 count (110 g)
• Mushrooms1 cup (70 g)
• Avocado1/4 count (60 g)
• Parsley1 tablespoon (4 g)
• Oil1 tablespoon (10 ml)
• Egg White2 count (80 g)

Instructions

1. 1

   Step 1

   Heat a pan over high heat. In the meantime, beat the eggs with the whites and salt and pepper.

2. 2

   Step 2

   Add the oil to the pan, lower the heat to medium and add the eggs.

3. 3

   Step 3

   Cover and cook over medium-low heat for about 4 minutes until set.

4. 4

   Step 4

   Fold carefully using a slotted spoon and lower the heat. Cook for 1-2 minutes and set aside.

5. 5

   Step 5

   At the same time, cut the mushrooms into pieces while you preheat the pan.

6. 6

   Step 6

   Once heated, pour the remaining oil with the mushrooms.

7. 7

   Step 7

   Add salt and pepper for 4-5 minutes. Once reduced in volume, turn off, add the chopped parsley and mix well.

8. 8

   Step 8

   Serve the omelet with mushrooms and avocado on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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