Mushroom Omelet with Tree Collards Powder


2 Eggs, whisked

Shitake Mushrooms

1 Tsp Tree Collard Powder

1 Tsp Dr. Cowan's Garden Threefold Blend Spicy

1/2 Cup Grated Cheddar Cheese

1 Tbsp Ghee


1. Heat a cast iron skillet until medium - hot. Melt the ghee and add the mushrooms. Saute until browned. 

2. Add the eggs and top with powders and cheese. 

3. Once egg is cooked mostly through, flip over on half and turn heat to medium - low. Continue on heat until the cheese is melted. 

4. Serve over toasted sourdough.

Mushroom omelette with tree collards powder