Mushroom and silverbeet omelette recipe
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1 tablespoon olive oil
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5 spring onions
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6 field mushrooms sliced
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2 garlic cloves finely chopped
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1 tablespoon flat-leaf parsley chopped
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1 tablespoon basil chopped
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1 pinch sea salt
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1 pinch freshly ground black pepper
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6 organic free-range eggs
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2 silverbeet leaves stems removed and leaves torn (keep the stems for stocks)
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1/2 yellow capsicum finely diced
Serve with 1 slice of sourdough rye toast and quarter avocado
The post Mushroom and silverbeet omellete appeared first on Vereen Health.
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