Healthy Omelette with Microgreens
This Mushroom Omelette with Microgreens is a fresh, all-natural dish that works beautifully for breakfast, lunch, or dinner. Light, flavorful, and easy to prepare, it celebrates simple ingredients and the bright, peppery notes of microgreens.
What is this
Microgreens are the first tender shoots of vegetables and herbs. Though tiny, they deliver concentrated flavor and nutrition compared with their full-grown counterparts. Their vivid colors and lively taste make them a natural garnish and a flavorful component in simple dishes like this mushroom omelette.
I recently discovered a local urban farm called Grow Local and tried their microgreens for the first time. The subscription box included microgreens, mushrooms, and dark Swiss chard—perfect inspiration for a clean, seasonal omelette.
This recipe keeps things basic and natural: no processed ingredients, just fresh mushrooms, eggs, and a handful of microgreens. It’s a versatile meal that highlights the flavor and texture of the sprouts without overpowering them.
This mushroom omelette with microgreens was the first dish I made with these greens, and it certainly won’t be the last. I plan to use more of the farm’s produce in upcoming recipes—fresh, seasonal ingredients make a noticeable difference.
If you have access to a similar local farm or farmers’ market, try these microgreens in salads, sandwiches, or as a garnish for eggs and soups. They add flavor, texture, and visual appeal with very little effort. — Dan
Other delicious breakfasts
- Greek Yogurt Glazed Cinnamon Croissant Rolls
- Easy Like Sunday Morning Cinnamon Rolls
- Avocado Breakfast Sandwich
Mushroom Omelette Recipe with Microgreens
Ingredients
- 1 teaspoon butter
- 3 eggs
- 1 tablespoon olive oil
- 1 handful fresh microgreens, plus more for garnish
- 1/4 lb (110 g) edible mushrooms
- salt and pepper to taste
Instructions
- Heat grill to medium-high.
- Brush mushrooms with olive oil and grill, turning every couple of minutes, for 4–5 minutes. Allow to cool, chop coarsely, and set aside.
- In a large skillet, heat butter over medium-high heat.
- Whisk eggs with salt and pepper in a bowl. Add to the skillet and cook, stirring occasionally, until large curds form, about 3–4 minutes, then gently stir until the eggs are almost set.
- Using a rubber spatula, press the eggs into an even layer.
- Place microgreens and chopped mushrooms on one half of the omelette.
- Slide the filled half onto a plate and fold the remaining omelette over the filling. Garnish with extra microgreens and serve.
Notes
Nutrition
Carbohydrates: 5g,
Protein: 21g,
Fat: 31g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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