This vegetarian recipe comes from Miss Nelly, who spends her mornings experimenting in the kitchen and makes dreamy dishes!
4 egg whites from Avgoulakia barn eggs
3 tbs oats
50 ml milk
1 cup mushrooms, sliced
1 medium avocado, peeled
40 gr goat cheese
1 tbs extra virgin olive oil
In a small bowl, beat the egg whites from Avgoulakia barn eggs with the oats and milk, until the mixture is combined.
Cut the avocado and the goat cheese into small pieces of approximately 1 cm and leave them aside.
Put a frying pan over low heat with the olive oil and saute the mushrooms until they become brown. Then, remove them from the pan and put them on a paper towel.
In the same pan, add the egg white, oats and milk mixture and cook for about 3 minutes each side, until they get a nice color.
When your omelet is ready, put in a dish and add the mushrooms, the avocado and the goat cheese. If you prefer, you can fold it in half for an extra “filling” delight!
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