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Mushroom and Goat Cheese Omelet with Spinach and Avocado

Rachel Rex

Words by Josie Ouellette

My mom and I have always loved a good omelet in the mornings. Believe it or not, it was also one of the few things I could eat when I got my wisdom teeth out over Thanksgiving break. We typically just throw different combinations of items into the omelet that seem delicious to us, but I discovered this recipe recently to try on Christmas for breakfast, and it truly is to die for! After I did a bit of adding and subtracting to make it more to my liking, I had a recipe that was truly to-die for!



1 tablespoon butter

1 tablespoon cream

1 tablespoon olive oil

1 teaspoon minced garlic

Salt and pepper

3 ounces mushrooms of choice, chopped

3 eggs

1 cup baby spinach

2 tablespoons crumbled goat cheese

½ of a ripe avocado, diced

Chopped fresh parsley, garnish



1.     Place a pan on the stove with some butter inside and turn on the burner

2.     In a mixing bowl, add the 3 eggs and a little cream and whisk together until well blended *The cream helps make the eggs a little fluffier

3.     In a separate pan, add the baby spinach and mushrooms and sauté with garlic and pepper

*Can also add salt, but I am not a huge fan of adding extra salt to my dishes

4.     In the heated pan from step 1, pour in the eggs. Cook until the edges start to brown a bit and the egg is not so runny, usually about 7-8 minutes depending on the temperature

5.     Before flipping the omelet, add the sautéed spinach, mushrooms, avocado, and goat cheese so that it will all cook together

6.     Flip the omelet in half so that both sides come together, and press down with the spatula to assure that everything won’t fall out once you lift it. Once the egg has a nice browning on the outside, remove the omelet from the pan onto the plate. Garnish with fresh parsley and add a splash of pepper and garlic to the top.

7.     Enjoy!

Recipe and original photo from: