A healthy and sustainable breakfast to start your day - 3 egg omelettes with veggies
Ingredients
- 3 eggs
- 1 tsp olive oil
- 1 tsp butter
- Veggies of choice
- 1 tablespoon of Mushroom Miso soup powder
Method
Chop up your chosen veggies and sauté to taste in a separate pan. Beat the 3 eggs together, add the Miso powder and season to taste. Heat the oil and butter in a non-stick frying pan over a medium-low heat until the butter has melted and foaming.
Pour the egg mixture into the heated pan. Tilt the pan around to allow the egg mixture to cover the whole surface area.
Let the mixture cook for about 45 seconds until the egg mixture has just set.
Add your sautéed veggies to one side of the egg mixture. Add some more protein such as smoked salmon and cheese.
Add herbs to taste.
Using your spatula, fold the empty half of egg mixture over the toppings on the side, creating a half-moon shape. Gently lift onto your plate, and drizzle some olive oil, and sprinkle some pepitas on top to serve.
