Breakfast has long been known as the most important meal of the day, but when you fuel your morning with a high-calorie breakfast sandwich or a large platter of cured sausage and bacon, it can be easy to wreck your healthy diet with just one meal. That’s why we love this Kale and Mushroom Omelet from Cooking Light, the leaders in diet-friendly recipes. It’s filled with nutrient-rich ingredients and comes together in minutes. Check out the recipe below!
• 2 teaspoons olive oil, divided
• 1/2 cup sliced cremini mushrooms
• 1/2 cup loosely packed baby kale or spinach
• 1/8 teaspoon kosher salt, divided
• 2 large eggs
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon crumbled goat or feta cheese
1. Heat 1 teaspoon oil in an 8-inch nonstick skillet over medium-high.
2. Add mushrooms; sauté until golden, about 3 minutes. Stir in kale and half of salt; stir about 30 seconds or until kale is just wilted. Place the mushroom mixture on a plate or in a small bowl. Wipe pan clean.
3. Break eggs into a small bowl. Use a fork to beat them until completely blended and slightly frothy. Stir in remaining salt and pepper.
4. Heat the remaining 1 teaspoon oil in the same pan, over medium now. Add eggs; stir them around the pan with a heatproof rubber spatula like you're making firm scrambled eggs, pulling from the sides toward the middle. Tilt the pan now and then, lifting the egg disk that forms so runny egg slides off, hit the pan, and firms up.
5. After about 2 minutes, when the eggs are slightly shiny on top in spots, but mostly cooked through, spread the mushroom mixture over half of the eggs; sprinkle with cheese. When the eggs are browned on the bottom, fold them over the filling. Slide omelet onto a plate and enjoy.
Mix up something scrumptious tonight with this special recipe provided to you by Waterford Park Apartments in Converse, Texas, and put our updated, fully equipped kitchens to good use!