The second breakfast in our tale, coming on the heels of the Waffle Sandwich, had to be light and healthy. What came of this motivation and the first of this season’s trips to the farmers market, was a light, fluffy omelette filled with mushrooms and Russian kale. This omelette was the utmost epitome of earthy. The mushrooms and kale complimented each other beautifully. The Russian kale is a large flat leaf kale that is better suited for salads and delicate dishes as it is not chewy and tough like Lacinato kale. I like both varieties, but the Russian more replicates spinach, but with a more bitter, earthy finish.
Ingredients (this feeds 2)
4 teaspoons milk
salt and pepper to taste
1 T olive oil
3 leaves of Russian kale
1/4 c shredded cheese
1/2 T butter
Mix eggs in a bowl according to my scrambled egg directions here.
Slice kale and mushrooms.
Saute them in the olive oil for two minutes and set aside.
Melt butter in pan…I used a 12 inch, but a 10 inch will be easier to work with.
Add eggs and cook like the scramble but don’t pull so much. rather you want to just lightly move little sections of the egg so that it stays flat, but so that raw egg can get to the pan to cook. This is sort of like scrambled eggs, without moving the egg entirely. Instead of curds, you want a flat surface.
If the pan is small enough you can actually flip the whole thing and lightly cook the other side for about 20 seconds before filling. Otherwise, use a rubber spatula to move the egg to the edges so it will cook. When the egg is cooked enough for you spread 3/4 of the cheese over it and then add the toppings. Fold each side over and make an omelette. Put the rest of the cheese on the top of it, cut in half and serve!