Mushroom omelette & avocado cottage sourdough by Erika S. Eats
A savory mushroom omelette paired with creamy avocado spread on whole wheat sourdough toast, topped with fresh orange slices—quick, filling, and flavorful for breakfast or lunch.
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Cooking tools:
- Kitchen scale
- Stove
- Skillet
- Whisk
- Mixing bowl
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Grater
- Fork
- Toaster
- Plate
Ingredients
- 1 Egg
- 3 Egg Whites
- 1 tsp Extra Virgin Olive Oil
- 1/2 cup White Mushrooms, Raw
- 1 pinch Black Pepper
- 1 pinch Salt
- 40 grams Cottage Cheese, Low-Fat
- 80 grams Avocado
- 2 tsp Lemon Juice
- 4 Cucumber
- 5 grams Parmesan Cheese
- 1 Sourdough Bread
- 3 - 4 pieces Orange
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