Teresa's Recipes
Kale and Mushroom Omelette
Indulge in this vibrant Kale and Mushroom Omelette, a delightful fusion of earthiness and nutrition. This dish not only delivers a satisfying meal but also embodies the essence of wholesome ingredients. The tender kale provides a burst of color and nutrients, while the savory mushrooms add depth and richness. Perfect for breakfast or a light lunch, this omelette is sure to energize your day!
Ingredients
- 1 tablespoon Olive oil
- 1 small, diced Onion
- 2 cloves, minced Garlic
- 1 cup, sliced Mushrooms
- 2 cups, chopped and stems removed Kale
- 4, large Eggs
- to taste Salt
- to taste Pepper
- 1/2 cup, shredded (optional) Cheese
Dietary Notes
- Servings: 2
- Dish Type: Breakfast
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 320
- Fat: 22g
- Carbs: 10g
- Protein: 20g
- Sodium: 300mg
- Sugar: 2g
Instructions
- Heat the olive oil in a non-stick skillet over medium heat.
- Add the diced onions and minced garlic, sautéing until the onions become translucent and fragrant, about 3-4 minutes.
- Introduce the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, approximately 5 minutes.
- Stir in the chopped kale and cook until wilted, which should take about 2-3 minutes.
- In a separate bowl, whisk the eggs together with salt and pepper until well combined.
- Pour the beaten eggs into the skillet over the vegetable mixture, ensuring an even distribution.
- As the edges of the omelette start to set, gently lift them with a spatula to allow the uncooked eggs to flow underneath.
- If using cheese, sprinkle it over one half of the omelette once the edges are firm.
- Carefully fold the omelette in half and cook for an additional minute, or until the cheese is melted and the eggs are fully cooked.
- Slide the omelette onto a plate and serve hot, garnished with additional fresh kale or herbs if desired.