It is no secret that my obsession with breakfast grows with each and every day. Pancakes and waffles and french toast, oh my…but my real love lies with eggs. I don’t know that I could ever give up eggs. We go throw them like water in this house, and I am totally not ashamed. What is so perfect about eggs is that you can pretty much do anything you want to them, and they are the perfect vessel for using up those almost overdue veggies gracing the drawer of your crisper. That’s just what I did. My goat’s cheese was one day away from “expiration,” and my mushrooms and avocado may have been a day past their prime. That’s ok though. This mushroom and goat’s cheese omelet was born because of it and it was just perfect.
1-2 tablespoons olive oil
3 ounces sliced mushrooms of choice
salt and black pepper
1 cup baby spinach
2 tablespoons crumble goat’s cheese
1/2 of a ripe avocado, diced
chopped fresh parsley, garnish