Savory Mushroom & Spinach Omelette with Avocado Slices – Paleo-Friendly Brunch

Allergens

Eggs (in the recipe), Avocado (potential allergen)

Ingredients

• 1. 4 large organic eggs 2. 8 oz fresh baby spinach, washed and dried 3. 8 oz white button mushrooms, sliced 4. 1 medium ripe avocado 5. 1/4 cup diced red onion 6. 1/4 cup diced red bell pepper 7. 2 tablespoons organic olive oil 8. Salt and freshly ground black pepper, to taste 9. Optional: Fresh herbs like parsley or chives for garnish

Instructions

1. Heat 1 tablespoon of olive oil in a non stick skillet over medium heat. Add the diced onion and red bell pepper, sautéing until tender and fragrant.
2. Stir in the sliced mushrooms, cooking for about 5 minutes or until they release their moisture and begin to brown slightly.
3. Add the baby spinach to the skillet, stirring frequently until it wilts down. Season with salt and black pepper as desired. Remove from heat and set aside.
4. In a separate bowl, whisk together the eggs with a pinch of salt and black pepper.
5. Return the skillet to medium heat and add another tablespoon of olive oil. Pour in the beaten eggs and gently stir with a spatula until they begin to set but are still slightly runny on top.
6. Carefully flip the omelette over and cook for an additional 30 seconds. Remove from heat.
7. Place the cooked spinach and mushroom mixture onto one half of the omelette, followed by the avocado slices. Fold the other half of the omelette over to enclose the filling.
8. Optional: Garnish with fresh herbs like parsley or chives before serving.

Chef’s Insight

Using fresh, high-quality ingredients will elevate this already delicious dish.

Notes

Make sure to use organic ingredients whenever possible for the best flavor and quality.