Seeds sprouted in my Easy sprouter aren’t as green as I would like, but perfectly edible. Â Would certainly be a quick, easy and low maintenance way to get some fresh food into your diet if the SHTF and you’re surviving on LTS.
In the meantime, after my experiment, I need to eat some of these sprouts up. Â Little quarter cup of my mix has resulted in several cups of sprouts.
This morning I threw in a couple extra eggs while scrambling them for the kids’ breakfast. Â Then I topped mine with a big handful of sprouts and a small green zebra tomato, cut into slices, then cut in half to make half circles.
I think I’ll pick up some goat cheese so I can make a yumm-o omelette.
Sprout & Avocado Omelette
6 eggs
1â„2 cup heavy whipping cream
1 avocado (ripe, peeled and sliced into strips)
1â„2 cup sprouts (delicate salad mix type)
3 ounces goat cheese (thinly siced or crumbled)
4 tablespoons butter or ghee
In a mixing bowl, whisk eggs and cream. Add salt and pepper to taste. Heat 4 tablespoons of butter in a large skillet over medium heat. Pour in the egg mixture.  When the egg mixture is half way through cooking, spread the goat cheese on one half of the omelet, and spread the slice avocado on top of the goat cheese, and on top of the goat cheese, spread the sprouts. (I don’t love avocado cooked myself, I’d rather add them at the end). Flip the ungarnished half of the omelet over the half with the ingredients, and continue cooking to your liking.  Cut the omelet in half and serve.