20 min
· Serves 2
· Updated February 28, 2026
South First location, 9AM–1PM. See market details →
4 large eggs
1 cup shungiku microgreens, chopped
1/4 cup milk
1/2 cup bell pepper, diced
1/4 cup onion, diced
Salt and pepper to taste
1 tablespoon olive oil
Grated cheese for topping (optional)
In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Heat olive oil in a non-stick skillet over medium heat, then sauté the bell pepper and onion until softened.
Add the chopped shungiku microgreens to the skillet and cook for another minute until wilted.
Pour the egg mixture into the skillet, tilting to spread evenly, and cook until the edges set, then gently fold the omelette in half.
Cook for another minute, then serve hot with grated cheese if desired.
