Low carb kale mushroom breakfast omelette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 tbsp butter6 medium white button mushrooms1 kale leaf cut/ripped into smaller pieces with thick centre stem removedDash of No Salt (optional - potassium rather than sodium based table salt substitute)Dash of table salt4 large eggs4 thin slices of Cheddar cheese1 thin slice of Cheshire cheese1 thin slice of Jarlsberg Swiss cheese
In a fying pan on low to medium heat, melt butter, then add mushrooms and kale with salt and salt substitute and cook until mushrooms and kale have softened/browned slightly. You can add a couple of tablespoons of water, if necessary, to further soften kale but cook until water is gone before the next step. In a blender, add the eggs, cream, Cheshire, Jarlsberg and one slice of the Cheddar cheese and blend until mixed, around 30 seconds to a minute. Add egg mix to mushrooms and kale in frying pan. Cover and cook until firm. Add remaining slices of cheese and fold omelet over once to make a half moon. Cut and serve.
For full nutritional details, see further recipe images.
For full nutritional details, see further recipe images.
Nutritional Info Amount Per Serving
- Calories: 349.8
- Total Fat: 29.2 g
- Cholesterol: 432.3 mg
- Sodium: 584.6 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 1.0 g
- Protein: 18.2 g
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