Kale & Mushroom Omelet
Kale – the most nutrient dense food there is. It’s full of vitamins like A,K and C – minerals like calcium and potassium (to name a couple). It’s chock full of antioxidants and can actually help lower cholesterol. And this is just a few of the benefits this food has! So are you ready for a really good way to serve it?
Here’s what you need for one omelet, but it’s easy to increase if you’re feeding the family!
NOTE: There are rumors that eating too much kale can be toxins. The claim is that it contains heavy metals from the soil. The truth is, this has never been proven. So eat up and enjoy!
What you need:
- 6-8 brown mushrooms
- 1 cups chopped kale
- 2 green onions, chopped – whites separated from the green
- 2 eggs
- ½ cup grated Swiss cheese
- 2 Tablespoons olive oil
How to Do it:
Add the mushrooms and kale to a skillet with about ½ water. Bring the water to a boil, cover the pan, and cook until both are tender. Drain the liquid and remove the vegetables from the pan.
Heat 1 Tablespoon of the oil in the pan. Add the kale, mushrooms and the whites of the onions. Sauté for 1-2 minutes. Remove from pan.
Heat the remaining oil in the skillet. Whisk the eggs with a pinch of salt and pepper. Pour into the pan and turn until it covers the entire bottom. Cook on medium low until the eggs start to set.
Sprinkle the cheese and the green of the onions over the top of the eggs.
Add the other vegetables and gently fold.
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