Description
A delicious and healthy omelette made with portobello mushrooms, kale, and mozzarella cheese.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped portobello mushrooms
- 1 tablespoon chopped fresh onions
- 1 cup kale (stems removed)
- 3 large eggs
- 1 tablespoon unsalted butter (⅛ stick)
- 1 cup freshly shredded mozzarella cheese
Instructions
- In a nonstick pan, add the olive oil, chopped mushrooms, and fresh onion. Sauté for 7-8 minutes on medium heat. Remove from pan and set aside.
- In the same pan, add the kale leaves. Sauté for 10 minutes on medium-low heat. Remove from pan and set aside.
- In a small bowl, crack the eggs and whisk well.
- Melt the butter in the pan over medium heat.
- Add the beaten eggs and let the omelette cook for 7 minutes on medium heat.
- Carefully flip the omelette and let it cook for 5 minutes more.
- Add the mozzarella on one half of the omelette and let it melt for 2 minutes.
- Add the kale and mushrooms over the melted mozzarella.
- Flip half of the omelette over the cheese, kale, and mushrooms.
- Serve while still warm!
Notes
- Ensure all vegetables are fresh for best flavor.
- Feel free to add more vegetables or substitute cheeses as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 omelette
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 350mg