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Omelet with Kale Sauté

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Ingredients Method

Ingredients
  

  • 1 Tbls. Olive oil
  • ¼ Cup sliced mushrooms
  • 1 Cup coarsely chopped kale or like I did combo of kale, chard and some baby broccoli
  • 2 eggs beaten with a pinch of salt and pepper
  • Slivered basil
  • Optional: cheese of your choice

Method
 

  1. In a small sauté pan, heat the oil to medium heat and add the mushrooms. Cook until soft. Place mushrooms in a small bowl to use later.
  2. Add kale to the pan and sauté gently just until wilting.
  3. Remove and place in separate bowl.
  4. Add some butter to the pan, heat to medium high and when hot, pour in the egg. Rotate the pan, lifting the cooked parts of the eggs to let the uncooked portion run underneath and cook. Put a lid on the pan for 2 minutes to finish cooking.
  5. Unmold the omelet onto a plate.  Sprinkle with cheese if you like. Pile the kale in the middle, sprinkle the basil on top. Voila! This is really tasty.