Mushroom & kale omelet
Use cultivated mushrooms from a shop. Never cook wild mushrooms unless an expert has identified them.
Original Daily Table kitchen idea. Not independently kitchen-tested. Source & limitations
Here's how.
- 01
Slice the mushrooms. Remove the thick kale stems and chop the leaves finely.
- 02
Warm half the olive oil in a non-stick pan over medium heat. Cook the mushrooms for 5 to 6 minutes until browned, then add the kale for 2 minutes until wilted. Move the filling to a plate.
- 03
Beat the eggs. Warm the remaining oil in the pan, pour in the eggs and cook gently, lifting the edges, until the base is set.
- 04
Add the filling, fold the omelet over and cook until the eggs are firm throughout, with no runny egg.
Use cultivated mushrooms from a shop. Never cook wild mushrooms unless an expert has identified them.
Clear information. Better decisions.
Food safety: Cook eggs until both the white and yolk are firm; egg dishes should reach 71°C / 160°F. FoodSafety.gov temperature guidance.
*Time: 15 minutes is an editorial estimate, not a tested total. Soaking, pre-cooking, equipment and batch size can add time.
Source: Original editorial kitchen idea. Ingredients and method were authored for this collection, not independently kitchen-tested. Read the recipe methodology. We do not publish unverified calories or ratings.
Allergies: read every product label and check preparation surfaces. A recipe filter is not a safety certification.
