19 Dec Spinach and Mushroom Omelette with Avocado
Allow me to introduce you to the Spinach and Mushroom Omelette with Avocado – it’s not just a typical omelette, even though it may look like one, this one is about fueling your brain, soothing your nerves, and keeping your mood and weight on track with the ingredients in this supportive meal. I love this recipe for it’s versatility! Whether you make it for breky, brunch, lunch, or dinner, this dish packs a nutritious punch.
What you need:
- 3 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup fresh mushrooms, sliced
- 1/4 cup red bell pepper, diced
- 1/4 cup feta cheese, crumbled
- 1 tablespoon coconut or avocado oil
- 1/2 teaspoon turmeric powder
- Salt and pepper to taste
- 1/2 avocado, sliced (for garnish)
- Fresh herbs (such as chives or parsley) for garnish
What you do:
Prepare Veggies: Heat oil in a pan over medium heat. Add mushrooms, red bell pepper, and spinach. Sauté until the vegetables are tender and the spinach is wilted. Season with salt, pepper, and turmeric powder.
Whisk Eggs: In a bowl, whisk the eggs until well combined. Pour the eggs over the sautéed vegetables in the pan.
Cook Omelette: Allow the eggs to set slightly around the edges. As the edges set, gently lift them with a spatula, allowing the uncooked eggs to flow underneath. Continue until the omelette is mostly set.
Add Feta: Sprinkle crumbled feta cheese over one-half of the omelette.
Fold and Serve: Once the eggs are fully set but still moist on top, fold the omelette in half with the spatula. Slide it onto a plate.
Garnish: Top the omelette with avocado slices and fresh herbs.
Enjoy: Delight in this nutritious and delicious grain-free omelette that’s rich in brain-boosting nutrients.
Feel free to customize the recipe with your favorite vegetables and herbs!