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Thursday, May 26

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Omelette with Broccoli Micro Greens, Spinach, Gouda, and Mushrooms

Omelette with Broccoli Micro Greens, Spinach, Gouda, and Mushrooms

Ingredients:

4 oz Asparagus

½ oz Garlic chives, diced

1 c. Shiitake mushrooms

¼ t. Red pepper flakes

1 oz Broccoli microgreens

½ c. Spinach

⅓ c. Gouda cheese

3 eggs

2 T. milk

Salt and pepper to taste

Method:

Add oil or butter to a medium skillet over medium high heat. Saute the mushrooms, asparagus, chives, and red pepper flakes until softened. Throw in spinach and sprinkles at the end until wilted. Remove from the pan. 

Whisk the eggs with salt and pepper and milk. Pour into the pan, letting it set then scraping edges of the mixture towards the middle, allowing uncooked eggs to run into open spaces and cook. Once egg is not runny, add the sauteed mix and gouda to the center of the omelet and fold outside edges in. Let the cheese melt and slide it out onto a plate. Enjoy!