Crack eggs in a medium bowl, add a splash of milk, some microgreens and season with salt and pepper. Add some olive oil on the pan and 1 tablespoon butter. Cook the eggs and top with cheese. Let the cheese melt and fold. Cook for another minute. Serve with more microgreens, crispy bacon and tabasco sauce. Yum!
Recipe by The Gluten Free at https://www.theglutenfree.com/gluten-free-microgreen-omelette/