Start your morning right with this vibrant Asparagus and Mushroom Omelette with Micro Greens . A base of fluffy eggs wraps around sautéed asparagus, shiitake mushrooms, and spring onion, then gets topped with peppery micro greens and a rich, smoky-sweet salsa macha drizzle. Packed with nutrients, antioxidants, and protein, this dish is as wholesome as it is delicious—perfect for a healthy breakfast, leisurely brunch, or even a light dinner.
4 min
10 min
1
Breakfast
Ingredients
- 2 eggs
- 1 tbsp of ghee
- 1 garlic clove finely chopped
- 1 spring onion stalk finely chopped
- 4 asparagus stalks roughly chopped
- 3 shiitake mushrooms sliced
- 1 handful of broccoli micro greens
- Salt and pepper to taste
- 1 tbsp mayonnaise
- 1 tbsp Salsa Macha (or your favorite salsa)
- 1/2 tbsp Pluck seasoning, of choice
Directions
Step 1
Beat the eggs and set aside
Step 2
In a cast iron pan, over medium heat, melt the ghee and sauté the garlic and all of the veggies until softened to your liking
Step 3
Pour the eggs over the veggies and cook for approximately 1 minute or until the egg has set. Flip the eggs over and cook another minute or until cooked to your liking
Step 4
Plate and top with micro greens, drizzle with sauce, add a sprinkle of salt and pepper and more Pluck if you like.
Step 5
Stir mayonnaise, salsa macha and Pluck seasoning together until well blended.
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