Gluten Free Omelette with Avocado Toast

Days off are for cooking, baking and regenerating.  They are for spending time with family and sharing amazing meals that bring us all together.  The word “food” doesn’t describe what food really does to the soul.  I feel like it should be a softer word, like “love” or “kind”.  Food heals and comforts; it rebuilds our mind, body, and soul.  It is an understatement to say food is just food.  It brings us together in our world of different races, cultures, and religion – our minds connect on a silent level when we share and experience all sorts of ingredients.  I love food; how it makes me feel warm, fulfilled, and happy. With the hustle and bustle of the work week sometimes I rush at meals and don’t get to really sit down and enjoy each and every bite – days off are for savoring all those bites of deliciousness and enjoying every single ingredient as it dances in my mouth.

This recipe will fill your body with amazing nutrients that regenerate and re-energize the body with vitamin C and K; nutrients that will cleanse the body of everyday toxins; protein to rebuild and feed your muscles, and vitamins and minerals to rebuild your cells as well as warm your heart.

I’m thankful to have these simple, fresh ingredients to make one of my favorite dishes – a mushroom, spinach, cheese omelette with avocado gluten free toast.  There are many variations of the recipe below, feel free to experiment and substitute as desired!  As we say in Poland at all of our meals, smacznego!

Gluten Free Omelette with Avocado Toast


  • 4 eggs
  • 3 tablespoons milk
  • 1/4 cup fresh, washed and chopped mushrooms (chefs’ preference)
  • Handful of fresh, raw baby spinach leaves
  • 1/2 cup freshly shredded sharp cheddar cheese
  • 1 tablespoon oil
  • Half of a soft avocado
  • 1-2 pieces Gluten free bread – my go to gf bread is Udi’s Gluten-Free White Sandwich Bread
  • 1/2 Roma tomato, chopped
  • Salt and pepper to taste


  1. Heat olive oil in a 10 inch skillet on medium heat. Add mushrooms once hot, about 3 minutes; sprinkle with sea salt and pepper; saute until soft, about 5 to 10 minutes.
  2. While mushrooms are getting happy, crack eggs into dish, add sea salt and pepper to taste; add milk – mix gently. Set aside cooked mushrooms.  Add about 1/2 tablespoon oil to grease pan on medium heat and add egg mixture.  Egg mixture will fill pan – cook about 3-5 minutes or until bottom is a little bit firm (lift ends of eggs up with spatula to see if mixture stays together in order to be able to flip).
  3. Once underside of egg mixture is firm like a pancake, take spatula and place under egg mixture – carefully flip onto top side. Continue cooking while you layer your omelette.
  4. On half the egg mixture layer cheese, mushrooms, and spinach. After about 3 minutes of cooking, fold over the egg mixture that has nothing on it onto the cheese, mushroom, spinach side.
  5. Place a cover or plate over the skillet to allow the cheese to melt and remove from heat.  While the omelette is sitting, place toast in toaster.
  6. Peel avocado, slice, then smoosh with fork until soft and smooth.  Wash and chop tomato; sprinkle with sea salt and pepper. Set aside.
  7. Once toast is toasted, spread avocado onto it; sprinkle with sea salt and pepper.
  8. Remove omelette from pan after about 5 minutes and place on plate, top with tomato mixture and serve with avocado toast.  Enjoy!



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