Kale and Mushroom Omelette

Ingredients

Olive oil

1 tablespoon

Onion

1 small, diced

Garlic

2 cloves, minced

Mushrooms

1 cup, sliced

Kale

2 cups, chopped and stems removed

Eggs

4, large

Salt

to taste

Pepper

to taste

Cheese

1/2 cup, shredded (optional)

Instructions

1. Heat the olive oil in a non-stick skillet over medium heat.
2. Add the diced onions and minced garlic, sautéing until the onions become translucent and fragrant, about 3-4 minutes.
3. Introduce the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, approximately 5 minutes.
4. Stir in the chopped kale and cook until wilted, which should take about 2-3 minutes.
5. In a separate bowl, whisk the eggs together with salt and pepper until well combined.
6. Pour the beaten eggs into the skillet over the vegetable mixture, ensuring an even distribution.
7. As the edges of the omelette start to set, gently lift them with a spatula to allow the uncooked eggs to flow underneath.
8. If using cheese, sprinkle it over one half of the omelette once the edges are firm.
9. Carefully fold the omelette in half and cook for an additional minute, or until the cheese is melted and the eggs are fully cooked.
10. Slide the omelette onto a plate and serve hot, garnished with additional fresh kale or herbs if desired.