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Mushrooms & Kale Egg White Omelette.

Posted Apr 10 2014 7:55am


Want to know what’s the one item I always get when I go grocery shopping? Kale, I love kale. I love it in salads , as chips , in soups, smoothies & this omelette. This delicious mushrooms & kale egg white omelette is ready in minutes, it’s filling, easy to make & oh so delicious. Next time you’re craving breakfast for dinner pull up this recipe, it always hits the spot!

Ingredients (makes 1 large omelette)

2 tablespoons organic butter, separated

1 cup baby portabello mushrooms, sliced

1/4 cup white onion, chopped

Pinch of salt & pepper

1 cup kale, shredded by hand

9 tablespoons egg whites

1/4 teaspoon Adobo Goya 

In a non-stick skillet, heat 1 tablespoon of butter over medium heat & let it melt completely. Place mushrooms, onions, pinch of salt & pepper in the skillet & cook until mushrooms are tender (about 4 minutes). Add the shredded kale & cook for an additional 2 minutes until kale is vibrant green & soft. Remove mushrooms & kale from skillet & set aside.

In the same skillet heat remaining tablespoon of butter, add the egg whites & sprinkle with Adobo Goya. Once the egg whites turn white use a spatula to fill in any holes, making sure egg whites cover the entire skillet. As egg whites cook make sure to use the spatula around the edges to prevent sticking. Once the egg whites are almost fully cooked (about 2 – 3 minutes) add the mushrooms, onions & kale to one side of the pan & fold omelette in half. Cook for one minute, slide onto a plate & enjoy!

Enjoy all on its own or with your favorite side like avocado or fresh fruits. Buen provecho!

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