Veggie omelette with jerusalem artichoke and goat's cheese


Makes 4 servings

In a large pan cook the asparagus in the olive oil on medium temperature for about 10 minutes, or until tender. Add the spinach and mushrooms and continue to cook for another 5 minutes.

In a large bowl beat the eggs, Jerusalem artichoke powder, and thyme. Add this mix to the pan followed by the parmesan and goat cheese. Cover, lower the heat and let simmer for another 10 minutes.

Serve and enjoy.

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