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)

eggs

1 tsp

butter

1 tsp

Kikkoman Naturally Brewed Soy Sauce

1 pinch

pepper

To serve

120 g

mushrooms

1 tsp

butter

1 tbsp

Kikkoman Naturally Brewed Soy Sauce

 ½ tsp

pepper

2 tbsp

chopped chives

50 g

kale

50 g

feta cheese

1 tbsp

lemon juice

1 tbsp

olive oil

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

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

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

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