Veggie Omelette Recipe

Time30m

Serves2

Pastured eggs with sautéed mushrooms, baby spinach, diced tomato and Mont Jack cheese topped with local microgreens.

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Ingredients

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1
Beat the Eggs
In a medium bowl, crack the pastured eggs and add salt and black pepper. Whisk the mixture until well combined and slightly frothy.

2
Cook the Mushrooms
In a large non-stick skillet, heat the olive oil or butter over medium heat. Add the sliced mushrooms and sauté for about 3-4 minutes until softened and browned.
3
Add the Spinach
Stir in the baby spinach and cook for an additional 2 minutes until the spinach wilts.
4
Incorporate the Tomato
Add the diced tomato and cook for another minute until heated through. Remove the vegetable mixture from the skillet and set aside.

5
Prepare the Omelette
In the same skillet, pour in the beaten egg mixture and cook over medium-low heat. Use a spatula to gently move the edges toward the center as it cooks.
6
Add Filling
Once the omelette starts to set but is still slightly runny on top, evenly distribute the sautéed vegetable mixture and sprinkle the shredded Mont Jack cheese over one half of the omelette.
7
Fold and Finish Cooking
Carefully fold the other half of the omelette over the filling, then cover the skillet with a lid. Cook for another 2-3 minutes until the cheese melts and the omelette is fully cooked.

8
Garnish and Serve
Slide the omelette onto a plate, top with fresh microgreens, and serve immediately.