Brunch

Low carb kale mushroom breakfast omelette is for Breakfast.

Low carb kale mushroom breakfast omelette takes 15 minutes to prepare.

Low carb kale mushroom breakfast omelette takes 15 minutes to cook.

Low carb kale mushroom breakfast omelette makes 2 servings.

The ingredients for Low carb kale mushroom breakfast omelette are:

1 tbsp butter
6 medium white button mushrooms
1 kale leaf cut/ripped into smaller pieces with thick centre stem removed
Dash of No Salt (optional - potassium rather than sodium based table salt substitute)
Dash of table salt
4 large eggs
4 thin slices of Cheddar cheese
1 thin slice of Cheshire cheese
1 thin slice of Jarlsberg Swiss cheese

Here is how you make Low carb kale mushroom breakfast omelette:

In a fying pan on low to medium heat, melt butter, then add mushrooms and kale with salt and salt substitute and cook until mushrooms and kale have softened/browned slightly. You can add a couple of tablespoons of water, if necessary, to further soften kale but cook until water is gone before the next step. In a blender, add the eggs, cream, Cheshire, Jarlsberg and one slice of the Cheddar cheese and blend until mixed, around 30 seconds to a minute. Add egg mix to mushrooms and kale in frying pan. Cover and cook until firm. Add remaining slices of cheese and fold omelet over once to make a half moon. Cut and serve. For full nutritional details, see further recipe images.

The nutritional information for Low carb kale mushroom breakfast omelette is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 349.8

• Total Fat: 29.2 g
• Cholesterol: 432.3 mg
• Sodium: 584.6 mg
• Total Carbs: 4.1 g
• Dietary Fiber: 1.0 g
• Protein: 18.2 g

The dietary needs meet for Low carb kale mushroom breakfast omelette is Low Carb