INGREDIENTS 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
- In a non-stick pan heat Horio Classic olive oil, over medium-high heat.
- Add mushrooms and sauté for 4-5 minutes until soft.
- Remove mushrooms and leave aside.
- In a small bowl beat eggs with 1 tbsp water and season with salt and pepper.
- Put mixture in the pan and cook for 2 minutes, until egg gets firm.
- Put in half the omelet avocado, Horio feta cheese Mountain Regions, mushrooms and dill.
- Drizzle with lime juice.
- Fold omelet with a spatula.
- Garnish with dill and serve with green salad.