“A mother is the truest friend we have, when trials heavy and sudden fall upon us; when adversity takes the place of prosperity; when friends desert us; when trouble thickens around us, still will she cling to us, and endeavor by her kind precepts and counsels to dissipate the clouds of darkness, and cause peace to return to our hearts.” -Washington Irving
You probably already realized, but Mother's Day is right around the corner. Sunday, May 11th to be exact! Growing up, Mother's Day was a big deal in our household. My mom did so much for our family, always giving and doing everything so selflessly 365 days a year, and having a positive attitude the entire time. It was always very important we made sure she knew she was appreciated on Mother's Day. My two favorite things to do for her on Mother's Day was cooking her breakfast in bed and then spending the rest of the day in the garden. This year we are throwing a Mother's Day Dinner at the farm-see ticket info here.
Breakfast always included a mug of fresh coffee, crispy bacon, strawberries'n'cream, and a yummy omelet. We would sit at her feet, eagerly awaiting to hear if she approved of our cooking. Actually, one of the very first things my mother ever taught me how cook was an omelet. Teaching your children how to cook is one of the best gifts you can ever give them, with studies that show people who cook for themselves tend to lead healthier lives. And perhaps, you will get breakfast in bed as an extra bonus!
- 1 tablespoon unsalted butter, divided
- 1 1/2 ounces white mushrooms, thinly sliced (about 3/4 cup)
- Coarse salt and freshly ground pepper
- 3/4 cup MicroGreens
- 3 large eggs
Heat half the butter in a small nonstick skillet over medium-high heat. Cook mushrooms, undisturbed, until they begin to release their liquid, about 2 minutes; season with salt and pepper, and stir. Cook until golden brown, about 2 minutes more. Transfer mushrooms to a small bowl; stir in MicroGreens.
Whisk eggs in a medium bowl until well combined; season with salt and pepper. Wipe skillet clean with paper towels. Melt remaining butter over medium heat, swirling to coat bottom of pan. Pour eggs into skillet, and cook, undisturbed, until edges are set slightly. With a heatproof flexible spatula, push eggs from edge toward center, tilting pan to let uncooked eggs run underneath, until omelet is just set, 1 to 2 minutes. Place mushroom filling on 1 side of omelet. Using spatula, gently fold other side of omelet over filling. Serve immediately.
I love putting MicroGreens in omelets, it's a great way to start your day!
And if you're still trying to figure out a cute gift idea for a Mom out there, I love this idea of growing a quick MicroGreen herb garden tray for the windowsill. Your mom can either snip the herbs off right away and enjoy them at micro stage, or she can let them continue to grow, maybe even transplant some.
It would be a fun day project to do with the kids too!
What does your family do for Mother's Day? Please share with us!