so since I essentially spend half my day gawking over foodgawker..the second I saw this picture I nearly died of excitment
these my friends, would be roasted portobello mushrooms with goat cheese, avocado, and roasted tomatoes
OH. MY. GOD…like all of my favorite things in one dish?!
i couldn’t stop thinking about the combination ever since I drooled over the picture, so yesterday for lunch i created my own version and made an omelet
Sauteed Mushroom, Tomato, and Goat Cheese Omelet topped with Avocado
Servings: 1 Omelet
- 1 tsp olive oil
- 1 garlic clove, minced
- 1/2 cup sliced white mushrooms
- 1/3 cup grape tomatoes
- pinch of salt, pepper, red pepper flakes
- 1 egg + 3 egg whites, whisked together
- 1 oz crumbled goat cheese
- 1/2 sliced avocado (small avocado..about 4 thin slices)
- in a small saute pan over medium high heat, cook the garlic clove in olive oil for 1 minute
- add in the mushrooms and tomatoes, cook for another 2 minutes.
- add in the pinch of salt, pepper, and red pepper flake, and cook for another 2-3 minutes.
- Remove mushrooms and tomatoes from pan.
- Turn heat to medium low, Spray the pan with cooking spray, and pour in eggs.
- allow the eggs to cook for 2 minutes, then add the mushroom mixture to one side of the eggs.
- add the goat cheese on top and flip the other side of the eggs over to create an omelet
- top with avocado and serve
Coconut Cinnamon Sweet Potato Wedges
- 3 medium sized sweet potatoes, peeled, and cut into 1 inch thick wedges
- 1 1/2 tbsp coconut oil (melted)
- 1 tsp cinnamon
- 1 tsp salt
- preheat the oven to 425 degrees F
- On a cookie sheet, toss the sweet potatoes with melted coconut oil, cinnamon, and salt.
- Bake for 20 minutes. Flipping half way through
- Turn the oven up to 450 degrees F and bake for 10 more minutes.
Question for ya!: Do you ever look at foodgawker?