Avocado, Horio feta cheese and mushrooms omelet
An easy and quick omelet that can be enjoyed for brekfast and as a snack. By chef Dimitris Skarmoutsos.
Avocado, Horio feta cheese and mushrooms omelet


3 tsp Horio Classic 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


  1. In a non-stick pan heat Horio Classic olive oil, over medium-high heat.
  2. Add mushrooms and sauté for 4-5 minutes until soft.
  3. Remove mushrooms and leave aside.
  4. In a small bowl beat eggs with 1 tbsp water and season with salt and pepper.
  5. Put 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 omelet with a spatula.
  9. Garnish with dill and serve with green salad.