Mushroom omelette with microgreens is a delicious, quick and healthy breakfast that can be made in jiffy with handful ingredients. So did we hear something called “MICROGREENS”. YES, Microgreens are tiny leafy vegetable packed with nutrients that can be used in cooking or as garnish for flavor and taste. These tender stem and leaves are not sprouts but tiny plants that can be easily grown both indoor/ outdoor in a weeks time or so that too with or without soil. True, you can grow it any kind of plastic bowl with tissue paper or in a small pot filled with soil. Either way it works. How exciting right?? Yes in this post I have explained growing microgreens with mustard seeds and also its use in the making of a delicious omelette.
So here is a simple, quick and protein rich nutritional breakfast recipe to kickstart your day!!
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How to make microgreen mushroom omelette with step by step images
In a bowl place a tissue paper, to it add mustard seeds. Sprinkle ¼ cup water so that the mustard seeds and tissue gets wet. Leave the bowl/ cup in a warm place.
Keep sprinkling water twice a day as the moisture will let it to sprout easily. After 5 to 7 days you should see microgreens/ tiny plants. You can cut it with scissors for use, and they will regrow as they are not plucked from roots. Now harvest 1 1/2 tbsp microgreens for the omelette.
Get all the ingredients ready. Now in a pan add ½ tsp butter/ oil add the sliced mushrooms and saute well. Add a pinch of salt while sauteeing. This should take about a minute or so. When the mushrooms are sauteed put off the flame and keep it aside.
In a bowl break an egg, to it add salt and pepper powder. Whisk it well.
Heat oil/ butter in a pan to it pour the egg mixture. To the eggs with sauteed mushrooms and microgreens. When one side is cooked flip the omelette and cook the other side as well. When both sides are cooked put off the flame and slide the omelette to the plate, relish it hot with bread toast and coffee.