This omelette is a quick and easy way to enjoy the flavors and health benefits of sunflower microgreens. The nutty, crunchy microgreens add texture and flavor to the creamy eggs, and the sautéed mushrooms add an earthy depth. It is a great option for breakfast, lunch, or dinner, and it can be easily customized with your choice of additional fillings, such as feta cheese, herbs, or diced vegetables. Enjoy!
1/2 cup sunflower microgreens
1/2 cup sliced mushrooms
2 tablespoons butter
Salt and pepper, to taste
Beat the eggs in a small bowl and set aside.
Heat a small amount of butter in a frying pan over medium heat.
Add the mushrooms to the pan and sauté until they are tender, about 5 minutes.
Pour the beaten eggs into the pan and sprinkle with salt and pepper.
As the eggs begin to set, sprinkle the sunflower microgreens over the top.
Use a spatula to gently fold the omelette in half and cook until the eggs are fully set, about 2-3 minutes.
Slide the omelette onto a plate and serve immediately.