Sunflower Garden Omelet
Even outside of breakfast, omelets can make for an incredibly versatile, satisfying, and filling meal. If you’re looking for inspiration for your next quick meal, look no further than this sunflower garden omelet recipe! With protein from eggs, and vitamins and nutrients from all kinds of veggies in the dish, this omelet with surely hit the spot.
Yield
Conversions
Ingredients
5
large eggs
¼
tsp salt
to taste
1
tsp vegetable oil
2
tbsp raw sunflower seed kernels
¼
cups red onion
thinly sliced
¼
cups mushrooms
thinly sliced (about 2)
¼
cups baby spinach leaves
¼
cups tomato
sliced
3
tbsp minced fresh basil or mint
2
tbsp grated parmesan cheese
Preparation
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 occasionally 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.
