Here is a mushroom pesto omelet, perfect for the last days of summer and transition into fall.
As the season’s change, you can swap other organic veggies for the mushrooms such as broccoli, kale or spinach. Fresh grated grass raised cheese can sub in for the pesto for a rich, scrumptious, and satisfying brunch.
I love the playful mix and match of seasonal ingredients for infinite delicious meals year round. It is one of the cornerstones of my organic, farm to table, vegetarian, cooking classes, now available online.