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Greek-style vegetable omelette.

Greek-Style Veggie Omelet with Avocado Toast

A delicious way to add more vegetables to your breakfast.
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Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine Mediterranean
Servings 1 person

Ingredients
  

  • 3 mushrooms, sliced
  • 1 t chopped shallot
  • 1 t chopped garlic
  • 4 grape tomatoes, halved
  • 1/2 cup baby spinach
  • 2 tsp olive oil
  • 2 eggs
  • 1/2 oz feta cheese
  • 1 slice whole wheat bread
  • 1/4 avocado
  • Salt and pepper to taste

Instructions
 

  • Heat 1 tsp olive oil in a small skillet over medium heat. Add mushrooms, shallot, garlic, tomatoes and spinach. Sauté until all veggies are tender, about 5 minutes, stirring occasionally. Once cooked, transfer veggies to a bowl and set aside.
  • In the same skillet, heat 1 tsp olive oil over low heat.
  • In a bowl, whisk the eggs. Pour into skillet. Allow egg to cook for about 2 minutes, without stirring. Add the cooked veggies to one side of the egg. Sprinkle the feta cheese on top. Using a spatula, flip the other side of the omelet over the side with veggies, to create a half moon omelet shape. Cook for another 2 minutes, until the eggs are fully cooked.
  • While the omelet finishes cooking, toast 1 slice of whole wheat bread. Once toasted, top with half of an avocado, using the back of a fork to mash. Top with salt and pepper to taste.