INGREDIENTS
- 8 eggs
- 60 ml low fat milk
- 80 gr low fat cheese, grinded
- 1 ripe avocado, finely sliced
- 4 fresh onions, chopped
- 100 gr of white mushrooms, finely sliced
- 1 teaspoon of oregano
- 60ml of olive oil
- Salt and pepper
INSTRUCTIONS
In a large pan, heat the oil in high temperature and sauté the onions and the mushrooms until softened.
Add the cheese, the avocado, salt, pepper and oregano.
In a bowl beat the eggs with some pepper and milk and pour the mixture in the pan.
Cook for 2-3 minutes. Flip the omelet and cook for 2 more minutes. Serve.
