Mushroom And Microgreen Omelet Food

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MUSHROOM-AND-MICROGREEN OMELET



Mushroom-and-Microgreen Omelet image

After a plant sprouts and grows two leaves, it's called a microgreen. Microgreens have a very fresh flavor and make a great alternative to spinach in an omelet.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 10m

Number Of Ingredients 5

1 tablespoon unsalted butter, divided
1 1/2 ounces white mushrooms, thinly sliced (about 3/4 cup)
Coarse salt and freshly ground pepper
3/4 cup microgreens
3 large eggs

Steps:

  • Heat half the butter in a small nonstick skillet over medium-high heat. Cook mushrooms, undisturbed, until they begin to release their liquid, about 2 minutes; season with salt and pepper, and stir. Cook until golden brown, about 2 minutes more. Transfer mushrooms to a small bowl; stir in microgreens.
  • Whisk eggs in a medium bowl until well combined; season with salt and pepper. Wipe skillet clean with paper towels. Melt remaining butter over medium heat, swirling to coat bottom of pan. Pour eggs into skillet, and cook, undisturbed, until edges are set slightly. With a heatproof flexible spatula, push eggs from edge toward center, tilting pan to let uncooked eggs run underneath, until omelet is just set, 1 to 2 minutes. Place mushroom filling on 1 side of omelet. Using spatula, gently fold other side of omelet over filling. Serve immediately.

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