Micro-Herb Omelette
Recipe / Lee Holmes
Microgreens can be purchased at your local market or the fruit and vegetable section of your supermarket, but these little pocket herbs are very easy to grow at home. Even if you live in an apartment, you can create a benchtop organic vegetable garden using beetroot, cress, dill, amaranth, basil, linseed, mustard, pea, rocket, sunflower or barley grass. Micro-herbs are highly nutritious and can be added to smoothies and juices or salads.
Serves: 1
1 tbsp unsalted butter
¾ cup thinly sliced mushrooms
Pinch nutmeg
Celtic sea salt & freshly cracked black pepper, to taste
Handful mixed micro-herbs
3 large eggs
Place a 20cm non-stick frying pan over medium heat. Add half the butter and the mushrooms and cook, stirring frequently, until the mushrooms are golden brown. Add the nutmeg and season well with salt and pepper. Remove from the heat, transfer to a bowl and stir through the micro-herbs.
Break the eggs into a bowl and whisk until frothy.
Melt the remaining butter in the frying pan over medium heat, swirling to coat the bottom of the pan. Pour in the eggs, swirl them around to cover the bottom of the pan and cook for about 2 mins or until just set.
Spoon the mushroom mix onto one side of the omelette and fold over the other half.
Slide onto a plate and serve immediately.
