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Kale Salad with Mushroom Omelet

This Kale Salad with Mushroom Omelet is a nutrient-packed delight! Enjoy earthy mushrooms and vibrant kale for a satisfying meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: Healthy, Nutritious, Vegetarian
Servings: 2 servings

Ingredients

  • 1 tablespoon miso paste (or 1 teaspoon soy sauce)
  • 4 pieces eggs
  • 1 tablespoon olive oil
  • 2 cups chopped mushrooms (button, shiitake, or cremini)
  • 8 handfuls chopped kale (tough stems discarded)
  • 1/2 teaspoon kosher salt
  • 1/3 cup unsalted chopped raw pecans or walnuts
  • 3 ounces grated Pecorino Romano cheese
  • 1 clove garlic (finely minced)
  • 1/2 teaspoon kosher salt
  • 1/3 cup freshly squeezed lemon juice
  • 1 teaspoon chili oil or chili sauce (optional)
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • 2 tablespoons honey
  • to taste freshly ground black pepper

Instructions

  • In a large mixing bowl, combine the chopped kale, minced garlic, and 1/2 teaspoon kosher salt. Massage the kale gently with your hands for about 2-3 minutes.
  • In a small bowl, whisk together 1/3 cup lemon juice, 2 tablespoons extra virgin olive oil, 2 teaspoons Dijon mustard, and 2 tablespoons honey until well combined. Season with freshly ground black pepper to taste. Pour this dressing over the kale and toss to coat evenly.
  • In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushrooms and cook until they are golden brown, about 5-7 minutes. Season with a pinch of salt. Set aside.
  • In a bowl, whisk the 4 eggs with 1 tablespoon of miso paste (or soy sauce) until well combined. Pour the mixture into the same skillet used for the mushrooms.
  • Once the omelet is partially cooked, add the sautéed mushrooms on one half of the omelet. Sprinkle grated Pecorino Romano cheese over the top. Fold the omelet in half and cook for another minute until the cheese melts and the eggs are fully cooked.
  • To serve, place a generous serving of the kale salad on a plate, and top it with the warm mushroom omelet. Sprinkle the chopped pecans or walnuts over the salad. Enjoy!

Equipment

  • Skillet or frying pan
  • Large Mixing Bowl
  • Whisk
  • Chopping board and knife
  • Measuring cups and spoons
  • Salad serving bowl

Notes

  • Store the salad and omelet separately to maintain textures.
  • The kale salad can last for up to 3 days in the refrigerator.
  • Reheat the omelet gently in a skillet over low heat.