Vegan Cheesy Mushroom Spinach Omelette

1. Prepare JUST EGG according to package directions, adding salt and garlic powder to taste

2. Heat coconut oil in a skillet over low heat and sauté onions until caramelized

3. Add mushrooms to the onions and cook for 5 to 7 minutes

4. Add spinach and cook for 2 minutes or until just wilted

5. Pour the prepared JUST EGG mixture into a non-stick skillet and cook until set

6. Sprinkle cheese shreds and the vegetable mixture over one half of the omelette

7. Fold the omelette in half and cook until heated through

8. Toast the gluten free bread and spread with Miyoko's butter

Serving

1. Serve the omelette with avocado slices and fresh chives or cilantro for garnish