Mushroom Omelet

+ microgreens

serves 2
6 brussel sprouts – chopped
6 crimini mushrooms – sliced
1 green onion – finely chopped
1 tbsp olive oil
5 eggs – farm-raised
2 tbsp reduced-fat milk
salt and pepper
+ microgreens

Heat the olive oil in a medium size skillet over medium heat.
Add the Brussel sprouts, mushrooms and green onion. Cook until tender – about 5 minutes. Whisk the eggs and milk in a small bowl. Season with salt and pepper.
Add the sautéed Brussel sprouts and mushrooms.
Coat the same skillet with non-stick cooking spray. Add the egg mixture.
Cook over medium to low heat until just set – 8 to 10 minutes.
Transfer to a platter. Garnish with microgreens.
Serve immediately!

Excerpt From
shine vol.2
Sylvie Coulange
This material may be protected by copyright.