I like sautéed Brussels sprouts or leek soup, but I also use them for brunch. I use miso for omelet instead of salt.
Ingredients:
<Servings 2>
3 large eggs
1/2 tsp miso
6 inches length leek
6 Brussel sprouts
2-3 mushrooms
4 tbsp Olive oil
Salt and black pepper
Optional: cheese and butter
Instructions:
1.Brush the caps of each mushroom, including the stems. Slice the mushrooms.
2. Trim the stem side of the Brussels sprouts and slice each sprout in half lengthwise. Cut the white and light green part of the leek lengthwise.
3. In a bowl, combine the eggs and miso & pepper and mix well.
4. Heat a frying pan over medium to high heat. Add 2 tbsp of olive oil, and once it is warm, add mushrooms, sprouts, and leeks. Add salt and pepper and saute for just 4-5 minutes until the vegetables become translucent. Turn off the heat and place the vegetables on a plate.
5. Using the same pan, heat 2 tbsp of olive oil. Pour the eggs into the pan and twist the pan for the eggs. The eggs fill the whole base of the pan. Cook for 1 minute and add the vegetables to the omelet's middle. Cook for less than 1 minute and turn off the heat.
6. Use a spatula to flip one-third of the omelet to the center. Repeat with the other half if you want. Serve immediately.
*You can use other vegetables such as Broccoli, Cauliflower, Asparagus, Spinach, Kale, green scallions, or onions!
Posted on April 29th, 2019