Kale and mushroom omelette recipe

I used to make omelettes with milk and sprinkled with cheese but now we are dairy free.  You get a similar result and it is easy to whisk them with a little salt and pepper without the milk.

Recipe for 2 people

Coconut oil for the pan

4 eggs  (organic free range pasture fed)

kale (baby) and lemon or apple cider vinegar

fennel tops




onions (pickled)

celtic sea salt and pepper

olive or truffle oil


Mixed leaves




Sprinkle of homemade dehydrated crackers of amaranth, flaxseeds, quinoa and almonds with seaweed and turmeric. Alternative: pumpkin or sunflower seeds.

Lemon or apple cider vinegar with olive oil


Make your salad first.  Mix the kale together with the Sauerkraut and add the dressing. Add the broken crackers or seeds over at the end so they stay out of the dressing.


Pre-heat your oven top grill to 180 C to finish the omelette at the end.

Start by getting everything prepared.  Pull the kale off the stalks and chop finely, pour over lemon juice or ac vinegar and use your hands to scrunch it into the kale to predigest it.  Leave until needed.  Chop your mushrooms, garlic, shallots and fennel tops.

Add coconut oil to the pan and add the mushrooms to brown on med- high heat.  Then add the garlic for 1 minute.  Spread them evenly over the pan and pour over the whisked egg.  Turn the heat to medium.

Pick up the kale and squeeze the lemon juice out and add evenly to the egg; do the same with the shallots and fennel, then onion.  Push the veggies into the egg so they are in the egg not just on top.

Cook for a few minutes and when firming up transfer the pan to the oven for browning (open door, handle out).  Stand over it as it takes only 2 minutes and you only want to go lightly.  Serve in the pan with a splash of oil on top with salt and pepper and the side salad. Delcious! 🙂