Mushroom Kale omelet

Name: Mushroom Kale omelet Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Ingredients: .5 tbsp LouAna Pure Coconut Oil; 1 large Egg fresh whole raw; 1 medium Mushrooms fresh; .25 cup chopped Kale cooked boiled drained with salt; 1 serving bacon Hormel Black Label thick cut (2 slices); 1 oz Kraft Extra Sharp Cheddar Cheese

Minutes to Prepare: 5
Minutes to Cook: 10

Number of Servings: 1

Ingredients

.5 tbsp "LouAna" Pure Coconut Oil 1 large Egg, fresh, whole, raw 1 medium Mushrooms, fresh .25 cup, chopped Kale, cooked, boiled, drained, with salt 1 serving bacon Hormel Black Label thick cut (2 slices) 1 oz Kraft Extra Sharp Cheddar Cheese

Directions

I usually oven cook an entire package of bacon and store in the frig for any recipe I might need it for. I like to use left over kale . Scramble egg in small bowl and set aside. In a good nonstick pan saute mushroom in the gently heated coconut oil for a couple of minutes then add the kale and crumbled bacon. Cook and stir another minute. Add egg, pouring evenly over all ingredients. Grate cheese over omelet. Cover with tight fitting lid and cook until well set and done to your preference. Serve hot.

Serving Size: Individual

Number of Servings: 1

Recipe submitted by SparkPeople user JROBIN50.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 375.1
Total Fat: 31.0 g
Cholesterol: 241.0 mg
Sodium: 865.9 mg
Total Carbs: 2.8 g
Dietary Fiber: 0.9 g
Protein: 21.5 g

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