Mushroom & Kale Omelet

Recipe Courtesy of Dawn from Mama Harris and Mamavation


This Mushroom & Kale Omelet does not taste like diet food, it is filling and delicious, and looks more like a cheat than a treat.

Prep Time: 8 minutes | Cook Time: 10 minutes | Total Time: 18 minutes

Serving Size: 1 Omelet


1 tablespoon extra virgin olive oil
1/4 cup chopped yellow onions
4 medium white button mushrooms, sliced
1/3 cup chopped kale
1/3 cup chopped spinach
1/8 small yellow bell pepper, diced
1-2 cloves garlic, minced
2 large eggs
2 tablespoons unsweetened almond milk
1 tablespoon sharp cheddar cheese
1 tablespoons salsa (optional)
1 tablespoon nonfat Greek yogurt (optional)


Begin by adding olive oil in a medium skillet and heating over medium. Add chopped veggies and saute until soft and fragrant.

In a separate skillet that’s been sprayed with non-stick canola, heat the egg and milk combined. Once partially heated, add the sauteed veggie and sharp cheese. Once cooked, carefully fold one half over the other, then flip to cook both sides.

Serve with salsa and Greek yogurt (in place of sour cream) and enjoy!


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