Gulf Coast Scrambled Omelet


1 cup of cleaned, chopped mushrooms (Gyroporus subalbellus [summer], which tastes eggy and works well here, but Entoloma abortivum [winter] works well, too)
1/2 cup finely chopped purple onion
1/2 cup finely chopped bell pepper [I like to use a mixture of green, yellow, and red peppers]
2 to 3 large eggs
diced sprig of fresh pineapple sage
1 tablespoon of lightly salted butter
sea salt and pepper seasoning
spicy alfalfa sprouts
sour cream


Beat eggs, seasoning, and diced sage just enough to blend yolk and white, then set aside
Sauté mushrooms, onion, and bell peppers in butter over medium heat, until onions are translucent and slightly browned
Pour egg mixture over the top of sautéed ingredients and scramble until eggs are thoroughly cooked.
Spoon onto plate and top with dollop of sour cream and sprouts