mushroom and microgreen omelet

Enjoy a satisfying meal with this fusilli dish featuring mushroom and roasted butternut squash. This recipe combines earthy mushrooms with creamy roasted butternut squash for a flavorful pasta dish. It's a vegan-friendly recipe, and by choosing the right pasta, you can create a hearty and comforting meal without compromising on taste.

This pasta dish isn't just about taste; it also offers a nutritional boost. Butternut squash is a powerhouse of vitamins A and C, contributing to healthy skin and a robust immune system. It's low in calories and packed with fiber, promoting better digestion and a feeling of fullness. Additionally, mushrooms add a dose of B vitamins, potassium, and antioxidants, supporting overall well-being. When paired with whole-grain fusilli, this becomes a wholesome, vegan-friendly option, rich in nutrients and perfect for a balanced meal.

Photo and recipe adapted from Martha Stewart Living.

Visit their site to see original recipe, photos and details or scroll down for our interpretation.

mushroom and microgreen omelet

prep time: 5 min
cook time: 5 min

1 serving

Dish ingredients

1 tbsp unsalted butter, divided (or substitute)

1/3 pint mushrooms, thinly sliced

2 tbsp microgreens

2-3 eggs

salt and black pepper, to taste

Preparation

1. Prep mushrooms. Wipe clean with dry towel, then shred or slice thinly as desired.

2. Heat half the butter in a small nonstick skillet over medium-high heat. Cook mushrooms, undisturbed, until they begin to release their liquid, about 2 minutes; season with salt and pepper, and stir. Cook until golden brown, about 2 minutes more.

3. Transfer mushrooms to a small bowl and stir in microgreens.

4. Whisk eggs in a medium bowl until well combined; season with salt and pepper.

5. Wipe skillet clean with paper towel. Melt remaining butter over medium heat, swirling to coat bottom of pan. Pour eggs into skillet, and cook, undisturbed, until edges are set slightly. With a heatproof flexible spatula, push eggs from edge toward center, tilting pan to let uncooked eggs run underneath, until omelet is just set, 1 to 2 minutes.

6. Place mushroom and microgreen filling on 1 side of omelet. Using spatula, gently fold other side of omelet over filling.

7. Add cheese or other desired toppings, serve and enjoy!

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