I just love omelettes! They are usually my go to lunch/brunch option if I’m short on time. They are healthy and a great way to get the kids to eat vegetables.
This weekend I made mushroom and kale omelettes and they turned out so amazing I just had to share. My fifteen year old loved them so much I made him two!
Prep Time : 10 minutes Cook Time : 8 minutes Serves : 6
- 2 eggs per person, whisked or beaten ( for adults I usually use two eggs per omelette, for kids I use one egg)
- 1 medium onion chopped
- 4 cups chopped kale
- 2 cups chopped mushrooms (any variety you like)
- 1/2 cup cilantro/coriander
- Jalapeno or Swiss cheese
- 1/4 tsp Pink Himalayan salt
- black pepper (optional)
- 1 tsp per omelette Avocado oil (you can brush it on the pan)
- Heat oil in pan and sauté onions, mushrooms, kale and cilantro for 5 minutes on high heat.
- Add salt and black pepper or red chili pepper if you like to have it spicy.
- Transfer vegetables into another dish and use same pan to make omelettes. The mixture is good for 5-6 omelettes Rinse and wipe pan before making omelettes.
- Heat 1 tsp oil and add whisked eggs at medium heat. Once eggs have spread evenly on the pan add 2 generous tablespoons of vegetable mixture on half of the omelette.
- Add cheese and close omelette and flip.
- Cook for 2-3 minutes until cheese appears to have melted and both sides of the omelette look slightly brown.
- Ready to serve!
*Vegetable ingredients in this recipe are enough to serve 5-6 people.