Omelette with mushrooms and microgreens

One takeaway container yields enough microgreens to stretch to at least three portions, and since I am the only consumer of the stuff, I decided to try out this Martha Stewart recipe. Yummy.

1/2 cups mushrooms, sliced

2 eggs

1 tbsp butter

Salt and pepper to taste

3-4 tbsp microgreens

Method:

Heat half the butter in a pan, and cook the mushrooms, undisturbed, until they begin to release their liquid. Add salt nd pepper, stir, and saute till golden brown. Remove, stir in microgreens and keep aside. 

Whisk eggs in a medium bowl until well combined; season with salt and pepper. Pour eggs into the pan, swirl till well distributed. Allow it to cook till one side is done. Flip over and cook for 30 seconds. Flip over again

Place mushroom filling on 1 side of omelet. Using spatula, gently fold other side of omelet over filling. Serve immediately.