Salad turnip omelette with spring onions, parsley and microgreens

This omelette is chock-full of spring flavor and several ingredients from this week’s share. Takes about 15 minutes and makes enough for a breakfast for two!


  • 8 eggs
  • 1/4 cup of milk
  • 3-4 salad turnips, sliced in thin, half-moons
  • 1 spring onion, sliced thin, both bulb and stalks
  • 2 tablespoons blue cheese
  • Handful of microgreens
  • Handful of fresh parsley, stems removed, roughly chopped
  • 2 tablespoons butter for sautéeing
  • Salt and pepper to taste


Sautée the sliced salad turnips and spring onions in butter over medium heat until just cooked through, about 2 minutes. 

Meanwhile, whip the eggs and milk together, and cook the omelette on the stovetop in a separate skillet. Here’s a great how-to.

Just before the omelette is fully cooked, add the sautéed vegetables, the blue cheese, and the fresh parsley and micro greens. 

Flip and cook for two minutes more.