Print Options:

Sunflower Garden Omelet

Yields1 Serving

breakfast, eggs, omelet, vegetables

 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

Mix eggs, salt and pepper together in medium bowl.


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


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


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


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


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


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


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


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