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
Ingredients:
- 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)
Instructions:
- 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
this omelet.
was.
SO GOOD…the combination of the mushrooms and tomatoes with goat cheese and avocado is seriously unreal.
to go with my dinner last night I made some Coconut Cinnamon Sweet Potato Wedges
Coconut Cinnamon Sweet Potato Wedges
Servings: 3-4
Ingredients:
- 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
Instructions:
- 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.
honestly didn’t expect the sweet potatoes to have that much coconut flavor but they really do! I will be using coconut oil to roast my sweet potatoes in from now on
My dinner last night (plus a few sweet potatoes that didn’t make the picture 
Trader Joes salmon burger, cinnamon sweet potato wedges, and sauteed zucchini and red pepper
such a delicious dinner!
and I made more of this for dessert after Zumba
****
i have to head to the grocery store because I’m cooking dinner tonight for all my friends!
i hope it turns out good!
TGIT everyone!
<3Chelcie
Question for ya!: Do you ever look at foodgawker?
{ 11 comments… read them below or add one }
that omelet. NOMMMMMMMMMMMM
Once again, an amazing creation!! Avocado + goat cheese omlette= yes please!!
thanks Amy!
i don’t ever look at foodgawker. i actually just learned of it like a month ago! i feel like i don’t have time and when i do have time i’d rather be reading blogs and drooling over their pictures (like yours! yum!). hehe.
i know i spend more time reading blogs as well..i’m addicted
I must make that omelet and sweet potatoes ASAP!!!! I drooled a little not gonna lie.
Ps I love the captions on the pictures, truly make me LOL. Anddddd I’m so proud of you miss new runner
good luck making dinner for your friends!! Sounds like fun! Your omelette looks amazing!! I am seriously seeing goat cheese all over the blog world, I am so behind and have not tried it!! I need to now!
thank you!! omg goat cheese is my favorite food! you need to try it!
All of my favorite things in one post!!!! Ahhh yummm.
Cinnamon + sweet potatoes = tastebud Mardi Gras!! LOVELOVELOVE the combo!!
And to roast them and have them all crispy on the outside and soft on the inside — exquisite!
Definitely making those ASAP. I have half a sweet potato and I can hear this recipe calling its name!
thank you! they are so delicious i hope you try them and love them as much as i do!