When it is hot out I find breakfast to be out of the question. I was making this omelette before I left for Europe with all the fresh herbs in my garden and having this for brunch. My appetite dwindles when it’s hot and it’s hard to be in the kitchen when there are things to do outside. I love breakfast and eggs are easy to prepare. Omelettes always make a fantastic meal anytime of the day.
I start by sauteing mushrooms with lots of green onion and loads of fresh garden herbs. I toss in whatever herbs I have and this one is bursting with basil, parsley, chives and a handful of spinach. I like to serve this omelette with a few ripe tomatoes, a few slices of avocado and a sprinkle of french sea salt and pepper.
Herb and Mushroom Omelete
- 3 eggs, very well beaten
- 1 tbsp organic butter or coconut oil
- 3 – 4 mushrooms, sliced
- 3 green onions, sliced
- handful of fresh herbs, such as parsley, basil, cilantro, dill or chives, chopped
- handful of spinach, optional
- Whisk together 3 organic free range eggs in a small bowl and season with salt and pepper.
- In a small saute pan, add a few teaspoons of organic butter or coconut oil and saute the mushrooms until browned. Add the green onions and cook for a minute or two. Finish the filling by adding the chopped herbs and a handful of spinach and cook very briefly. Remove from heat.
- In a non stick omelette pan or small saute pan, heat the remainder of butter or oil and add the beaten eggs. Cook over medium heat pulling the sides away from the pan so the uncooked egg can run down. Cook the omelette until all the uncooked egg has been drawn down.
- Add the mushroom and herb filling to one side and fold the egg over the top.
Serve with tomatoes and avocado slices and season with french sea salt and pepper. This meal is never complete for me until I have a big steaming americano in my hand.