Tuesday, November 2, 2010
Microgreens were all the rage awhile back. And you can still buy them in baggies at the farmers market and some specialty grocers. But you can also get them for practically free if you grow a garden from seed. You see, microgreens are simply sprouted seeds. These I've thinned from my winter garden that I planted a few weeks ago. I have broccoli, radish, fennel sprouts right now. In a few more weeks, I will be able to nosh on my carrot, onion and chard sprouts. They are absolutely delicious and carry the essence of the vegetables they are to become.
Waste not, want not, right?
I stuffed the sweet sprouts into a one-egg omelet. I realize that one egg doesn't sound like very much, but I buy the jumbo kind and stuff it very full, so it is plenty for me to eat. If you've never made an omelet before, don't be afraid. It's not as hard as you think. You need a non-stick skillet of some sort, medium sized is best. And butter. Lots of it. Other than that, you need a bit of practice. And if it doesn't turn out perfectly the first time, who really cares? It still tastes delicious!
To start, if you pull your greens from the garden they need to be washed, very, very well....there was lots of grit on mine.
I also opted to pull off the root end, as the dirt was especially clingy there.
Beat one egg in a small bowl and add a pinch of salt and pepper. Then melt some butter in your skillet. There should be enough to coat the bottom of the pan evenly.
Next, add some sliced jalapeno and green onion and cook them for a couple of minutes until they become tender and golden.
Then pour the beaten egg evenly around the pan...
Tilt it slightly to make sure it is evenly spread around.
It will cook very quickly. Sprinkle over some grated cheddar cheese....
Some fresh cilantro...
Some chopped tomatoes....
And your gorgeous microgreens!
Fold it in half and carefully slide it onto a plate.
Take a bite....repeat.
This petite omelet is a perfect light breakfast. You can fill it with baby spinach or arugula in place of the microgreens if you can't find any.
Prep time: 5 minutes
Total time: 10 minutes
Yield: serves 1
1 extra large egg
salt and pepper to taste
1 pat butter
1/2 jalapeno, thinly sliced
1 scallion, thinly sliced
small handful grated cheddar cheese
1 teaspoon chopped cilantro
1/2 tomato, chopped
small handful microgreens
1. Beat egg in a small bowl and add a pinch of salt and pepper to taste.
2. Heat a medium, nonstick skillet over medium heat. Add butter and swirl pan to coat evenly.
3. Put the scallion and jalapeno in the pan a cook, stirring occasionally, for a couple of minutes until they become tender and lightly golden brown.
4. Pour egg into the pan, tilting it so that the egg completely coats the bottom of the pan. The egg will cook through almost immediately, but spread any gooey egg to the edges, taking care not to tear the middle.
5. When the egg has set, sprinkle the cheese, tomatoes, cilantro and microgreens down the middle. Carefully fold omelet in half and slide out onto a plate. Serve immediately.