master

Mushroom, spinach, & sun-dried tomato omelette

olive oil

ounces mushrooms, sliced

cloves garlic, minced

A few sun-dried tomatoes, drained

baby spinach

Pinch of sea salt

unsalted butter

to 3 eggs

milk

hemp hearts

feta cheese

Add 2 tablespoons of oil to a large skillet, and heat over medium-high. Add the mushrooms and sauté, stirring occasionally until they have browned, about 5 to 8 minutes. 

Add the garlic, sun-dried tomatoes, and baby spinach, cover and cook until spinach has wilted, about 2 to 3 minutes. 

Add the salt, and then set these aside until ready to use.

Beat 2 to 3 eggs in a bowl with the milk and 1 tablespoon of hemp seeds until well-beaten. 

Add 1 to 2 tablespoons of butter to a small to medium-sized skillet (10-inch works great for a 3-egg omelette). Heat to medium-high, and spread the butter over the full surface of the skillet.

Pour the beaten egg and hemp seed mixture into the hot skillet. Allow it to cook until the sides firm up and the center has set, about 3 to 5 minutes.

Add sauteed vegetables & feta cheese to one side of the omelette. Use a spatula to fold the omelette in half.