INGREDIENTS:

1. 4 large eggs
2. 4–6 oz oyster mushrooms, torn or sliced
3. 1/2 bell pepper (any color), finely diced
4. 1 small shallot or 1/4 onion, minced (optional)
5. 1 tbsp olive oil
6. 1 tbsp butter
7. 1/4 cup shredded cheese, such as cheddar or mozzarella (optional)
8. 1/4–1/2 cup radish microgreens
9. Salt and freshly ground black pepper, to taste

INSTRUCTIONS:

1. Prepare the vegetables. If using a shallot or onion, sauté with olive oil over medium heat until it begins to soften (about 2–3 minutes). Add the diced bell pepper and cook for another 3–5 minutes until tender.
2. Cook the mushrooms. Add the prepared oyster mushrooms to the skillet with the shallot and peppers. Sauté for 3–5 minutes, stirring occasionally, until the mushrooms are golden brown. Season with salt and pepper, then remove the mushroom mixture from the pan and set it aside.
3. Prepare the eggs. Crack the four eggs into a medium bowl. Whisk them thoroughly with a fork until the yolks and whites are evenly blended. Season with salt and pepper to taste.
4. Make the omelette. Melt the butter in the same skillet over medium-low heat. Once the butter is melted and foaming, pour the whisked eggs into the pan. Tilt the pan to spread the eggs evenly.
5. Cook the eggs. As the eggs begin to set, use a spatula to gently push the cooked edges toward the center, allowing the uncooked egg to flow underneath. Continue this process until the top surface of the eggs is mostly set but still looks moist.
6. Add fillings. Spoon the mushroom and pepper mixture onto one half of the omelette. If using cheese, sprinkle it on top of the vegetables.
7. Fold and serve. Sprinkle the radish microgreens evenly over the filling. Using a spatula, fold the empty half of the omelette over the filling. Cook for another minute to melt the cheese and finish setting the eggs.
8. Garnish and enjoy. Slide the omelette onto a plate and serve immediately. Garnish with a few extra radish microgreens :-)