Microgreen mushroom omelette, Microgreen omelette

Note

* 1 cup = 235 ml

How to make microgreen mushroom omelette with step by step images

1. 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.
2. 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.
   
3. 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.
   
4. In a bowl break an egg, to it add salt and pepper powder. Whisk it well.
   
5. 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.