Kale and Mushroom Omelette

Ingredients - Serves 2

• Cheese (optional) - 1/4 cup, shredded
• Salt and pepper - To taste
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Onion - 1/4 cup, diced
• Mushrooms - 1 cup, sliced
• Kale - 1 cup, chopped
• Eggs - 4

Let's Get Started

1. Heat olive oil in a non-stick skillet over medium heat.
2. Add onions and garlic, and sauté until onions are translucent.
3. Add mushrooms and cook until they release their moisture and start to brown.
4. Add kale and cook until wilted.
5. In a bowl, whisk the eggs with salt and pepper.
6. Pour the beaten eggs into the skillet with the vegetables.
7. Cook until the edges start to set, then gently lift the edges with a spatula to allow the uncooked eggs to flow underneath.
8. If using cheese, sprinkle it over one half of the omelette.
9. Fold the omelette in half and cook for another minute, or until the cheese is melted and the eggs are fully cooked.
10. Slide the omelette onto a plate and serve hot.

Dietary Info

• Dish Type: Breakfast
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Calories: 250
• Fat: 15g
• Carbs: 10g
• Protein: 20g
• Sodium: 300mg
• Sugar: 2g