Content Exchange
  • 1/2 C. chopped garlic mustard leaves
  • 1 tsp. olive oil
  • 1/4 C. sweet pepper, diced
  • 1 sweet onion
  • 2 eggs, beaten
  • 1 C. sliced mushrooms
  • 1 tsp. rosemary, finely chopped

Add leaves and pepper to eggs and set aside. Sauté pepper, onion and mushrooms until the onions have caramelized. Add rosemary, stir quickly and cook the egg mixture until desired doneness. Gently flip or fold the omelet. Salt and pepper to taste.

Support Local Journalism

Now, more than ever, the world needs trustworthy reporting—but good journalism isn’t free. Please support us by subscribing or making a contribution today.

This article originally ran on Content Exchange

Recommended for you

Stay Informed

(0) comments

Welcome to the discussion.

Please log in, or sign up for a new, free account to read or post comments.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.