The best part of my transition to removing meat from my diet and only indulging in seafood or vegetarian dishes is that I could have a only a couple of veggies in stock and still whip up a great dish!
Today for brunch I made an omelette using kale, mushrooms, and feta cheese. I decided to add more health to my dish by using kale instead of spinach. Spinach is awesome, but did you know kale provides you with 10% more calcium than spinach. Kale has so many great benefits I have been going heavy with it in my green smoothies and salads.
2 Tbsp. skim milk
2 Tbsp coconut oil
Salt and ground white pepper, to taste
Baby bells mushrooms
Feta cheese, crumbled
Kale, chopped or spinach, defrosted
1. Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
2. Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the coconut oil and let it melt.
3. Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk quickly.
4. When the coconut oil melts pour in the eggs. Let the eggs cook for up to a minute or until the bottom starts to set.
5. With a spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.
6. Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
7. Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
8.Add chopped kale (I used an electric chopper), mushrooms, and feta cheese crumbles. Spoon filling across the center of the egg in straight line.
8. With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so. I like it a tad bit browned😝. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so.
9. Gently transfer the finished omelet to a plate.