Omelette with mushrooms, kale and feta

5 1 ratings
Total time 15 mins
10 mins preparation time
5 mins cooking time

This easy vegetarian omelette recipe is perfect for breakfast or brunch. Served with herby mushrooms and a side of raw kale with feta cheese. Delicious and well balanced

Ingredients

2 portion(s)
3 
eggs
1 tsp
butter
1 pinch
pepper

To serve

120 g
mushrooms
1 tsp
butter
 ½ tsp
pepper
2 tbsp
chopped chives
50 g
kale
50 g
feta cheese
1 tbsp
lemon juice
1 tbsp
olive oil
4 
slices whole grain bread
Nutritional facts (per portion): 2112 kJ  /  505 kcal
30.7 g Fat
23.7 g Protein
34.9 g Carbohydrates

Preparation

Step 1

Slice the mushrooms. In a frying pan, fry them until browned in butter, then season with Kikkoman Naturally Brewed Soy Sauce, pepper and 1 tablespoon of chopped chives.

Step 2

Beat the eggs well, season it with Kikkoman Naturally Brewed Soy Sauce and pepper.

Step 3

Melt the butter in a pan. Pour eggs over it and fry on low heat, covered, until the top is firm. Put the finished omelette on a plate.

Step 4

Serve it with mushrooms and kale mixed with feta and olive oil. Sprinkle the dish with lemon juice and the rest of the chives. Serve with bread.

Recipe-ID: 1096

Recipe as PDF

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Slice the mushrooms. In a frying pan, fry them until browned in butter, then season with Kikkoman Naturally Brewed Soy Sauce, pepper and 1 tablespoon of chopped chives.

Beat the eggs well, season it with Kikkoman Naturally Brewed Soy Sauce and pepper.

Melt the butter in a pan. Pour eggs over it and fry on low heat, covered, until the top is firm. Put the finished omelette on a plate.

Serve it with mushrooms and kale mixed with feta and olive oil. Sprinkle the dish with lemon juice and the rest of the chives. Serve with bread.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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