Easy recipe: 20 minutes for preparation – 5 minutes for cooking. Yield 2 servings


  • 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!