Veggie omelette with jerusalem artichoke and goat's cheese
Makes 4 servings
- 4 tablespoons olive oil
- 225 grams / 1 ¾ cup asparagus, chopped
- 100 grams of spinach
- 225 grams of chopped mushrooms
- 6 eggs
- 1 teaspoon fresh thyme, chopped
- ½ cup of goat cheese, grated
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.Go back to Recipes