Avocado, Horio feta cheese and mushrooms omelet
PRINT
RECIPE

Avocado, Horio feta cheese and mushrooms omelet

An easy and quick omelet that can be enjoyed for breakfast and as a snack. By chef Dimitris Skarmoutsos.

101
DIRECTIONS
INGREDIENTS
PRINT
RECIPE

DIRECTIONS

  1. In a non-stick pan heat Horio Koroneiki variety olive oil, over medium-high heat.
  2. Add mushrooms and sauté for 4-5 minutes until soft.
  3. Remove mushrooms and leave them aside.
  4. In a small bowl beat eggs with 1 tbsp water and season with salt and pepper.
  5. Put the mixture in the pan and cook for 2 minutes, until egg gets firm.
  6. Put in half the omelet avocado, Horio feta cheese Mountain Regions, mushrooms and dill.
  7. Drizzle with lime juice.
  8. Fold the omelet with a spatula.
  9. Garnish with dill and serve with a green salad.
COMMENTS
No comment has been made yet.

    INGREDIENTS

    3 tsp Horio Koroneiki variety olive oil 80gr white chopped mushrooms 2 eggs ½ cubed avocado 25gr cubed Horio feta cheese Mountain Regions 1 tsp chopped dill (more for serving) 2 tsp lime juice

    HORIO SUGGESTS

    Weekly menu