breakfast, eggs, omelet, vegetables

Sunflower Garden Omelet

breakfast, eggs, omelet, vegetables
Yields1 Serving
 5 Large eggs
 ¼ tsp Salt to taste
 1 tsp Vegetable oil
 2 tbsp Raw sunflower seed kernels
 ¼ cup Red onion, thinly sliced
 ¼ cup Mushrooms, thinly sliced (about 2)
 ¼ cup Baby spinach leaves
 ¼ cup tomato, sliced
 3 tbsp Minced fresh basil or mint
 23 tbsp Grated parmesan cheese
 Freshly ground black pepper
1

Mix eggs, salt and pepper together in medium bowl.

2

Place 10" non-stick skillet over medium heat with oil.

3

When hot, add sunflower kernels. Toast, stirring occassionally for about 5 minutes until lightly browned.

4

Lower temperature and pour egg mixture into skillet over the toasted kernels.

5

Cook, gently lifting edges of the omelet allowing eggs to flow underneath until eggs no longer flow.

6

Layer onion, mushrooms, spinach, and tomato on one half of the eggs.

7

Sprinkle with 2 tablespoons of herbs and cheese. Continue to cook for 3-4 minutes, until eggs are set vegetables are warm.

8

From the side having no veggies, use a spatula to roll omelet over the vegetables.

9

Carefully slide omelet onto a platter. Cut in half before serving, sprinkle with remaining chopped herbs and cheese.

Ingredients

 5 Large eggs
 ¼ tsp Salt to taste
 1 tsp Vegetable oil
 2 tbsp Raw sunflower seed kernels
 ¼ cup Red onion, thinly sliced
 ¼ cup Mushrooms, thinly sliced (about 2)
 ¼ cup Baby spinach leaves
 ¼ cup tomato, sliced
 3 tbsp Minced fresh basil or mint
 23 tbsp Grated parmesan cheese
 Freshly ground black pepper

Directions

1

Mix eggs, salt and pepper together in medium bowl.

2

Place 10" non-stick skillet over medium heat with oil.

3

When hot, add sunflower kernels. Toast, stirring occassionally for about 5 minutes until lightly browned.

4

Lower temperature and pour egg mixture into skillet over the toasted kernels.

5

Cook, gently lifting edges of the omelet allowing eggs to flow underneath until eggs no longer flow.

6

Layer onion, mushrooms, spinach, and tomato on one half of the eggs.

7

Sprinkle with 2 tablespoons of herbs and cheese. Continue to cook for 3-4 minutes, until eggs are set vegetables are warm.

8

From the side having no veggies, use a spatula to roll omelet over the vegetables.

9

Carefully slide omelet onto a platter. Cut in half before serving, sprinkle with remaining chopped herbs and cheese.

Sunflower Garden Omelet

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