A&S Microgreens is a Vertical Micro Farm where we grow healthy, fresh microgreens with organic seeds, soil, growth medium and pure water. Microgreens can be used in numerous cooking recipes such as salads, smoothies, soups, sandwiches, pizza and in any of your favourite meals.
Microgreen, Mushroom, and Cheese Omelette Recipe
Easy recipe: 20 minutes for preparation – 5 minutes for cooking. Yield 2 servings
Ingredients
- 4 large eggs
- 1 tablespoon of butter
- 450g sliced mushrooms (any assortment)
- 125g of your favourite cheese
- 1 tablespoon olive oil
- 1 clove of garlic
- 25 grams of microgreens
- Salt and pepper to taste
Mushroom preparation
- Slice 450g of mushrooms.
- Heat 1 tablespoon of olive oil in a frying pan over medium-high heat.
- Add the mushroom and cook until all liquid evaporates.
- Add 1 garlic clove minced
- Seasoned with salt and pepper to taste
Omelette preparation
- Crack 4 large eggs in a bowl
- Beat the eggs with a fork.
- Add salt and pepper to taste.
- Heat a large frying pan over medium-high heat.
- Melt 1 tablespoon of butter and swirl in the pan.
- Pour the beaten eggs into the pan.
- Quickly swirl and shake the eggs to cover the bottom for about 30 seconds
- Once the eggs firm up on the bottom lift the edges of the omelet up to let the uncooked eggs run underneath the omelet.
- Sprinkle the sautéed mushrooms and 125g of your favourite cheese on half of the eggs.
- Let cook for an additional 30 seconds
- Add 25 grams of microgreens on the eggs and flip the omelette in half.
- Slide into a plate.
- Garnish with toasted baguettes, if desired.
- Enjoy!
