Vegan Cheesy Mushroom & Spinach Omelette

Prepare the JUST EGG according to the directions on the bottle, adding salt and garlic powder as desired. Cook the omelette base. For the filling, sauté onions in coconut oil over low heat, cooking slowly until caramelized. Once the onions are browned, add mushrooms and cook for 5-7 minutes. Then, add spinach and cook for 2 minutes or just until wilted. Add Violife Cheddar cheese shreds to the omelette as it cooks to melt. Toast the gluten-free bread and spread with Miyoko's Creamery Butter. Serve the vegan omelette with the sautéed mushroom and spinach filling, toasted bread, sliced avocado, and garnish with fresh chives or cilantro.