Cheddar & Mixed Sprouts Omelet

Sprouts are not a common ingredient in my recipes or even usual food ideas. But when I but some to be just to be more of a decorative flourish to a recent dish, because of the only size container of fresh sprouts I could find (and mixed sprouts at that), I had a great majority of them leftover from that initial dish.

So being inspired by a suggestion to use them for smoothies — a delicious revelation, as it turns out — I’ve been enjoying finding other ways to condition myself to give them more culinary regard.

This morning, I saw fit to add flavor, rustically floral aromatics, and textural counterbalance so an oozy, robustly sharp cheddar cheese omelet, where they successfully made each bite thoroughly enjoyable in a way previously unimagined.

Sprouts are now included in my principal epicurean think tank, and are no longer relegated to the more innocuous purpose of (highly) photogenic afterthought.