- 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.