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Omelette with mushrooms, kale and feta
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Omelette with mushrooms, kale and feta

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

Omelette with mushrooms, kale and feta
Total time 15 mins
Preparation time: 10 mins
Cooking time: 5 mins
Nutrition facts (per portion): 2112 kJ / 505 kcal
Fat: 30,7 g
Protein: 23,7 g
Carbohydrates: 34,9 g

Ingredients for 2 portion(s)

To serve:

  • 120 g of mushrooms
  • 1 teaspoon butter
  • 1 tablespoon Kikkoman Naturally Brewed Soy Sauce
  • ½ teaspoon pepper
  • 2 tablespoons chopped chives
  • 50 g kale
  • 50 g feta cheese
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 4 slices whole grain bread

Preparation

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

Used products in this recipe

Total time 15 mins
Preparation time: 10 mins
Cooking time: 5 mins
Nutrition facts (per portion): 2112 kJ / 505 kcal
Fat: 30,7 g
Protein: 23,7 g
Carbohydrates: 34,9 g

Ingredients for 2 portion(s)

To serve:

  • 120 g of mushrooms
  • 1 teaspoon butter
  • 1 tablespoon Kikkoman Naturally Brewed Soy Sauce
  • ½ teaspoon pepper
  • 2 tablespoons chopped chives
  • 50 g kale
  • 50 g feta cheese
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 4 slices whole grain bread