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Mushroom and Kale Omelette

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As Autumn is now upon us in Australia, we now start to see our produce in our stores and gardens change. I went to one of my favourite markets the other day and they had this lovely selection of mushrooms. Swiss brown, shitake, oyster and good old field mushrooms. I couldn’t resist, so bought a few different varieties and have been cooking with them the last few days. One was a simple garlic, mushroom and cream pasta dish. So simple and very delish.

I love the earthiness of mushrooms and like all produce, when in season, they are tasting at their best. Have you ever cook mushrooms outside of the normal growing season? Quite bland and tasteless!

This simple dish can be cooked up for a breakfast, lunch or lazy dinner if you like.  Very few ingredients and takes such little time.

Different varieties of mushrooms offer different nutritional benefits, Vitamin D being one of them but many varieties contain selenium. Oyster mushrooms contain iron ,crimini and portabello contain antioxidants in the same amount as capsicum. Most contain a good amount of B2 and B3.

As it is Sunday today, I always like to start my day more leisurely and slow paced, as every other day requires me to be up and moving early. This morning, my daughter and I decided to use up the last of these delicious fungi and add some Kale, a sprinkling of my nori sesame seeds( photo below. This adds the nutritional benefits of iodine from the seaweed and sesame seeds a full with calcium, iron, zinc and much more) and pop into a omelette.

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So, So simple, very quick and most definitely delish and nutrish!

 

Mushroom and Kale Omelette
Print Recipe
Servings Prep Time
2 People 3 minutes
Cook Time
8-10 minutes
Servings Prep Time
2 People 3 minutes
Cook Time
8-10 minutes
Mushroom and Kale Omelette
Print Recipe
Servings Prep Time
2 People 3 minutes
Cook Time
8-10 minutes
Servings Prep Time
2 People 3 minutes
Cook Time
8-10 minutes
Ingredients
  • 1 cup chopped variety of mushrooms this recipe I used shitake, button and oyster mushrooms
  • 1 Tsp butter or olive oil
  • 1/2 cup thinnly slicd Kale you can substitue spinach or any green leafy vegetable, if you dont have Kale
  • 4 eggs, preferably free range & organic
  • 2 tsp *sesame seeds/nori sprinkles this is otional. I purchase these from Coles in the health food alsie
Servings: People
Instructions
  1. Heat a pan to moderate heat. While heating, slice up your mushrooms and Kale.
  2. Add butter, or olive oil to your pan and sauté your mushrooms till soften. Then add in your Kale a toss around for 1minute. This total process should only take a few minutes. Remove your mushrooms and Kale from the pan and place in a bowl or plate.
  3. Whisk up your eggs till light and fluffy , add a little more butter or oil, then pour half your egg mixture into the pan. Reduce your heat to low and once your omelette has cook through, add half the mushroom mixture to half the omelette and if using your sesame seed mix, sprinkle on now. *This is optional. Flip the other half over the top. Lightly brown on both sides then serve.
  4. Repeat with the final ingredients. then serve.
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