Microgreens Omelette | Mixed Veg Omelette

"Eat breakfast like a king, lunch like a prince and dinner like a pauper"- the popular saying goes like this and I feel its true to some extent. As we all know, it means you need to have a fully balanced breakfast and lunch and eat lightly for dinner. Adding eggs to breakfast is a good option and balances the protein portion of the meal and there by reduces the carbs provided you are working out consistently. Omelette can be made in different types and this time I used green moong microgreens to make this omelette along with other veggies to make it more colorful.

Microgreens are a pack of nutrients and mainly a good source of the minerals like magnesium, zinc, iron and potassium. Each of the type of microgreens vary in nutrients, but the majority have these minerals in common. You can use the microgreens in a number of ways in your cooking. I generally add to omelette or make stir-fry with them. It's better to eat it half cooked or raw for best results. Microgreens can be grown in soil or soiless in cocopeat or using paper towels. I usually grew them in trays with paper towels, and it works perfectly fine. The sprouts are layered in paper towel and sprinkled with water. The microgreens are harvested by 7 days. Corona lockdown time has been a blessing to grow these microgreens frequently. The best part of microgreens is that they can be harvested in very short time, unlike other microgreens. Do give this omelette a try to include microgreens in your diet.

Watch the YouTube #shorts on the omelette making.

Preparation time ~ 10 minutes

Cooking time ~ 5 minutes

Serves ~ 1 omelette

Author ~ Julie

Ingredients

eggs 2

microgreens a small bunch

capsicum / green bell pepper 1/2 of 1 fine chopped

tomato 1/2 of 1 fine chopped

onion 1/2 of 1 fine chopped

ginger 1/2" piece fine chopped(optional)

milk 2 tbsp(optional)

pepper powder 1/2 tsp

salt to taste 

oil 1 tbsp

Method

• Wash all the veggies and chop it fine. This includes the microgreens as well.

• Beat the eggs and add 2 tbsp milk with salt. Add in the chopped veggies and mix.
• Heat a thick bottomed pan and add oil. When the oil is hot, add the beaten egg mixture.

• Sprinkle pepper powder on top and let cook on low flame for 2-3 minutes.
• Flip the other side using a flat spatula. Cook for another minute and serve warm on a plate.

NOTES

* I have used cherupayar(green moong) microgreens, but you can always use any other microgreens.

* Adding milk to the eggs when beating yields fluffy omelette.

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