Breakfast

Mushroom Kale omelet is for Breakfast.

Mushroom Kale omelet takes 5 minutes to prepare.

Mushroom Kale omelet takes 10 minutes to cook.

Mushroom Kale omelet makes 1 servings.

The ingredients for Mushroom Kale omelet are:

.5 tbsp "LouAna" Pure Coconut Oil
1 large Egg, fresh, whole, raw
1 medium Mushrooms, fresh
.25 cup, chopped Kale, cooked, boiled, drained, with salt
1 serving bacon Hormel Black Label thick cut (2 slices)
1 oz Kraft Extra Sharp Cheddar Cheese

Here is how you make Mushroom Kale omelet:

I usually oven cook an entire package of bacon and store in the frig for any recipe I might need it for. I like to use left over kale . Scramble egg in small bowl and set aside. In a good nonstick pan saute mushroom in the gently heated coconut oil for a couple of minutes then add the kale and crumbled bacon. Cook and stir another minute. Add egg, pouring evenly over all ingredients. Grate cheese over omelet. Cover with tight fitting lid and cook until well set and done to your preference. Serve hot. Serving Size: Individual Number of Servings: 1Recipe submitted by SparkPeople user JROBIN50.

The nutritional information for Mushroom Kale omelet is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 375.1

• Total Fat: 31.0 g
• Cholesterol: 241.0 mg
• Sodium: 865.9 mg
• Total Carbs: 2.8 g
• Dietary Fiber: 0.9 g
• Protein: 21.5 g

The dietary needs meet for Mushroom Kale omelet is Low Carb