Beat your eggs together with the mustard powder in a bowl with a small pinch of sea salt. Set aside.

Heat your oil in a small non-stick skillet over medium heat.

Sauté the green onion, garlic, zucchini, and peas, for 3-5 minutes, or until just tender crisp.

Stir in the spinach or kale and cook for a minute longer, just until wilted.

Season lightly with sea salt and pepper, then set veggies aside on a plate.

In the same preheated skillet, add your beaten eggs and allow to cook undisturbed, over medium heat, for 2-3 minutes.

Once the omelet is golden on the bottom, flip and cook for a minute more.

Stuff your omelet with the cooked veggies and slide onto a serving plate.

Serve alongside halved cherry tomatoes and any fresh herbs, sprouts, or microgreens you might have on hand.