Who knew that an omelet could be so crave-able? This Kale, Goat Cheese & Mushroom Omelet recipe is packed with nutrients and flavor!
As bloggers like to do, I was sifting through my recipes to choose some older posts to share on my Facebook page, and came across this quesadilla recipe that I posted earlier this year. There are no shortage of kale or mushroom recipes on my blog, so you know this one is good when I say it’s in my top five.
Maybe it’s the goat cheese that pushes it over the top or the fact that I just can’t resist anything that involves sautéed mushrooms. Whatever the rhyme or reason, the combination of mushrooms, kale and goat cheese deserved an encore.
And an encore it got in this kale, goat cheese and mushroom omelet recipe. If you’ve followed in my How to Make an Omelet tutorial, you know that I’m in the “cook it hot, cook it fast” camp when it comes to this classic brunch dish. When you’re ready to cook the eggs, crank up the heat to medium-high and preheat the skillet until it’s good and hot.
If you don’t have kale in the fridge, other leafy greens will work well. Spinach or Swiss chard would be good stand-ins, and feta cheese can sub in for the goat cheese. That’s the beauty of omelets – they’re versatile and are a great reason to clear those leftover veggies out of your fridge.
Other healthy egg recipes:
Cookin’ Canuck’s Vegetarian Frittata with Butternut Squash & Mushrooms
Cookin’ Canuck’s Light Curry Egg Salad with Greek Yogurt
Show Me The Yummy’s Healthy Egg Muffin Cups
Fit Foodie Finds’ Breakfast Stuffed Peppers
Dollop of Dani’s Sweet Potato Egg Nests
Kale, Goat Cheese & Mushroom Omelet Recipe
- 1 1/2 teaspoon olive oil
- 4 ounces crimini mushrooms sliced
- 1 1/2 cups chopped kale
- 1/2 teaspoon ground thyme
- 2 garlic cloves minced
- 1/4 teaspoon salt divided
- 1/4 teaspoon ground pepper divided
- 3 large eggs
- 2 large egg whites
- 3 tablespoons water
- 1/2 ounces chevre goat cheese, crumbled
- 1 tablespoon minced flat-leaf parsley
- Heat the olive oil in a large nonstick skillet. Add the mushrooms and cook until tender, 4 to 5 minutes.
- Add the kale and cook until wilted, about 3 minutes.
- Stir in the thyme, garlic, ⅛ teaspoon of salt and ⅛ teaspoon of pepper, and cook for 1 minute. Remove from heat.
- In a medium bowl, whisk together the eggs, egg whites and water.
- Lightly coat a medium nonstick skillet with cooking spray and heat over medium high heat.
- Add the eggs to the skillet and cook until the edges begin to set. Gently lift the edges of the omelet with a spatula and tilt the pan to allow the uncooked egg mixture to run into the bottom of the pan. Continue to do this as the omelet cooks.
- Cook until the center is set. Season with the remaining ⅛ teaspoon salt and ⅛ teaspoon pepper.
- Spoon the vegetable mixture onto half of the omelet and top with the goat cheese.
- With a spatula, loosen the omelet from the pan and fold it in half. Slide it onto a cutting board. Cut the omelet in half and serve, garnishing with parsley.
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