Asparagus and Mushroom Omelette with Micro Greens

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Recipe by Ginger Richardson

Ginger is a Certified Integrative Health Coach and a public relations and marketing consultant for locally owned businesses. Ginger is also a mom and greatly values the importance of making healthy foods for her and her family. Creating simple, easy, nutrient dense and delicious meals with a heavy focus on local is her passion!

We recommend using Pluck Zesty Garlic, All-Purpose or Spicy for this recipe


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.


2 eggs

1 tablespoon 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 tablespoon mayonnaise

1 tablespoon Salsa Macha (or your favorite salsa)

1/2 tablespoon Pluck seasoning


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