Spinach and Oyster Mushroom Omelette

INGREDIENTS

• Harlem Grown spinach: 2 cups

• Harlem Grown oyster mushrooms: 2-3 cups

• Harlem Grown eggs: 3

• Heavy cream or half & half: 1 tablespoon

• Olive oil: 1 tablespoon

• Mrs. Dash original: 1 tablespoon

• Butter, Earth Balance, or olive oil: 1 tablespoon

• Salt to taste

• Pepper to taste

• OPTIONAL: garlic and chive sauce

• Harlem Grown garlic: 4 bulbs

• Harlem Grown chives: 1 small bunch

• Olive oil: 1/4 cup

• Small onion: 1 rough chopped

• Salt and pepper to taste

INSTRUCTIONS

Omelette

1. Grab a medium bowl, whisk eggs and cream (or half and half), salt, pepper, Mrs. Dash, whisk and set aside.

2. Grab a skillet, add oil to the pan over medium heat and add mushrooms to start browning. Once mushrooms are browned remove them from pan and set aside.

3. Add butter/oil of your choice to coat the pan, add eggs. Take spatula and pull eggs to one side of the pan. Let eggs begin to cook.

4. Start to add the spinach and cook for 2-3 minuets, constantly pulling the egg liquid to one side of the pan to allow the eggs to cook. Add mushrooms, cheese is optional. Fold your omelette and flip to ensure proper cooking.

5. Grab a plate and top with fresh herbs of your choosing. Enjoy!

Garlic and chive sauce

1. Grab a blender, bullet, or ninja all ingredients on low pulse until smooth consistency. Set aside to top with omelette.