egg white omelet with kale and mushrooms …

April 6, 2012

I don’t consider myself a typical breakfast person.  In fact, for many years I hardly ate breakfast!  I know, it’s the most important meal of the day.  Lately, I have been trying to make a conscious effort to eat breakfast every day.  I am more of a savory breakfast person.  I could probably be just fine eating leftovers from the night before for breakfast, but I have been trying to come up with some new regulars for my breakfast menu.
As my love for kale grows, I am learning to use it in many dishes.  It is highly nutritious, and so good for your body!  I decided to add it to an egg white omelet along with some sautéed mushrooms, and topped with avocado.  This is a great way to start the day!
{Egg white omelet with kale and mushrooms}
Chopped Kale
Sliced Mushrooms
Asparagus, cut into bit sized pieces (a great addition, optional)
Avocado Sliced
Egg Whites
Salt and Fresh Ground Pepper to taste
Heat a little olive oil over medium heat in a small skillet.
The amounts of each ingredient will vary based on how big you would like your omelet to be.
Add kale, mushrooms, and asparagus.  Sauté for about five minutes or until the veggies become tender, add salt and pepper to taste.
Pour in some egg whites until the bottom of the veggies are well coated.  Continue to cook until the egg whites are cooked through.  Remove from heat, and place on a plate and top with sliced avocado.
Enjoy!  And, feel good about serving yourself a nice healthy breakfast!  (Would also be great as a light lunch or dinner!)

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