Breakfast

Kale & Mushroom Omelette

Fluffy two-egg omelette packed with wilted kale and sautéed mushrooms — a low-carb vegetarian breakfast.

StandardVegetarianGluten Free
300
kcal
21g
Protein
5g
Carbs
23g
Fat
£1.11
Per Serving
⏱ Prep: 5 min 🍳 Cook: 8 min
🛒 Ingredients
IngredientAmountCalories
Large Eggs (box of 10) 2 eggs 157.2 kcal
Kale (curly) 60g 29.4 kcal
Mushrooms 100g 15 kcal
Olive Oil 1 tbsp 88.4 kcal
Semi-Skimmed Milk 1 tbsp 10 kcal
👨‍🍳 Method
  1. 1Wash and roughly chop kale; slice mushrooms.
  2. 2Heat olive oil in a non-stick pan. Sauté mushrooms 3 minutes until golden.
  3. 3Add kale and cook 2 minutes until wilted. Season. Push to one side.
  4. 4Whisk eggs with milk. Pour into the pan around the veg.
  5. 5Cook 2 minutes until edges set, then fold omelette in half.
  6. 6Serve immediately.

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