Omelette with mushrooms, kale and feta
This easy vegetarian omelette recipe is perfect for breakfast or brunch. Served with herby mushrooms and a side of raw kale with feta cheese. Delicious and well balanced
Slice the mushrooms. In a frying pan, fry them until browned in butter, then season with Kikkoman Naturally Brewed Soy Sauce, pepper and 1 tablespoon of chopped chives.
Beat the eggs well, season it with Kikkoman Naturally Brewed Soy Sauce and pepper.
Melt the butter in a pan. Pour eggs over it and fry on low heat, covered, until the top is firm. Put the finished omelette on a plate.
Serve it with mushrooms and kale mixed with feta and olive oil. Sprinkle the dish with lemon juice and the rest of the chives. Serve with bread.
Recipe as PDF
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