Some folks had asked how I used microgreens. It’s pretty much the same way as you would use sprouts but since the Microgreens grow in some kind of medium, and they are cut, you don’t end up with seeds.
For breakfast yesterday we had omelettes. The front bowl is mixed Microgreens. It was basil, peas, and broccoli. Directly behind the bowl of Microgreens is morel mushrooms. There’s asparagus from the garden, onions, ham, cheese, jalapeno pepper and red bell pepper (in the same bowl) and eggs.
There’s our breakfast! The Microgreens kinda get lost in the other ingredients but there’s some nutritional value there. I do not cook the microgreens. All of the “toppings” were cooked if they needed to be cooked and then they were put in the omelette and the microgreens were added. We had fermented salsa, whole wheat tortillas and a bowl of apples and blueberries.
Most of the time we add microgreens to salads or sandwiches. I could eat a sandwich with fresh tomatoes, avocado and microgreens every day!