Step 1

Heat the olive oil in a non-stick skillet over medium-high heat.

Step 2

Once heated, add the sliced mushrooms to the skillet, season with some salt and pepper and cook until they are tender and slightly browned, about 3-4 minutes. Transfer mushrooms to a plate.

Step 3

Add the chopped onions and minced garlic to the skillet and sauté until the onions are translucent, about 2-3 minutes. Transfer to same plate with mushrooms.

Step 4

Crack eggs into small mixing bowl with 1 Tbsp water and some salt and pepper, and beat with small whisk or fork until blended and a little frothy.

Step 5

Add 1 tablespoon of butter to skillet and heat over medium to medium-low. Pour half of beaten egg mixture and stir them around the pan with a rubber spatula, pulling the sides in towards the middle, swirling the pan slightly so the runny egg mixture on top hits the pan and cooks. Cook about 2 minutes, until eggs are just slightly shiny on top.

Step 6

Add half of onions & garlic mix and half of mushrooms (leave a few slices on plate to add in the last step on top of omelet) to one side of the omelet, then sprinkle with 1/4 cup cheese (also leave a few slices aside) and add a handful of red cabbage microgreens.  Carefully lift up the edge of the omelet and check to see if the eggs are lightly golden on the bottom.  Once they are, gently fold it over the filling.

Step 7

Carefully slide the omelet out of the skillet and onto a plate to serve. Repeat steps 5 and 6 with remaining butter, egg mixture, onions & garlic, and most of the mushrooms, cheese and microgreens. 

Step 8

Garnish with some red cabbage microgreens and a few slices of mushrooms and cheese on top. Add salt and pepper to taste.

Enjoy this tasty and filling breakfast!