Why dye your food green when there is so much food that naturally green? This kale, spinach, and mushroom omelette (aka the green omelette) is loaded with greens… and nutrients too!
Well, it’s green alright.
This week, I was requested by a reader of mine to do something healthy, maybe even vegetarian.
And you know what… her and I were on the same wavelengths because it is high time for me to step away from the sweets!
Seriously, guys. Testing 13 different puddings and creme fillings for a maple creme pie is a lot of leftover pudding that either gets eaten or tossed.
So I’m thinking about St. Patrick’s Day.
And its kind of funny how we dye all sorts of things, whether it be food, beer, or rivers in Chicago, green.
But at least when it comes to food, there is a lot of green that already exists without dying it. for example, last year, I had the matcha mint bubble tea. Super tasty, btw! I mean, I dyed it a little to make it more green, even though you wouldn’t really need to. It’s all a part of movie magic. But I try to be pretty transparent with photography, like the Schezwan pepper mishap in the congee recipe. (yikes!)
Speaking of camera transparency, have you checked out my little series on Instagram, #whatsnotinframe ? I zoom out a bit to my entire work space and show you the general mess behind the scenes. :’-D So if you’re not following me, you should go follow me on Instagram!
Okay, reigning back from shameless plugs… We were talking recipes, natural green food, and today’s recipe– the green omelette.
I packed this omelette with as many co-existing greens as possible. This omelette has kale, spinach, green onion, avocado and a bit of parsley… for good measure. 🙂
Oh, and that green ooze is a melty avocado cheese.
No, not cheese made out of avocados. It’s part avocado, part American cheese to get that smooooth melt. Believe me, I’m not usually an American cheese kinda gal. But I needed something mild and creamy, something that neither cheddar nor mozzarella could deliver.
Though I would try this recipe with Monterrey Jack!
Lightening round for green health benefits… go!
Kale: my arch-nemesis, turned frenemy. This hypey vegetable is not the healthiest green on the planet, like everyone would like you to believe. That award goes to watercress! (source) Even still, Sauteing this leafy green before putting it in my omelette has taught me that kale can be good. Sometimes.
Besides my lukewarm relationship with kale, it is a great source of vitamins A, C, and K and is also a good source of antioxidants. (source)
Avocado: another former enemy, turned good by the healing power of guacamole and sheer will power. Avocado is rich in monounsaturated fat (the good fat), vitamin E, and fiber. (source)
Spinach: I hated it as a kid because everyone else did. Also because it was boiled. (Why would you do that??) Raw spinach is full of a lot of vitamins and minerals such as iron and vitamins A and C. (source)
Bonus! Baby Bella (Crimini) Mushrooms: I get scolded for calling them crime-in-ee mushrooms because apparently I’m “such a child”. Criminis are a good source of selenium (thyroid support), copper (good for tissue and bone structure), and vitamin B2. (source)
So in short, the green omelette naturally green, vegetarian, and good for you… a healthy breakfast to start your day!
Did you decide to try it out? Be sure to use #fooddrinkslife on Instagram, Facebook or Twitter! I love to see what you dears are cooking up. 🙂
Cheers dears!
Gem
Kale, Spinach and Mushroom Omelette with Avocado Cheese
Why dye your food green when there is so much food that naturally green? This kale, spinach, and mushroom omelette (aka the green omelette) is loaded with greens… and nutrients too!
Yields: 1 serving
- 2 slices white american cheese ( about 1.5 oz.)
- 1/4 avocado (about 2 oz.)
- 2 eggs, lightly beaten
- 1/2 tsp. parsley, divided
- 1 Tbsp. canola oil
- 1 clove garlic, minced
- 1 packed cup kale, chopped
- 1/2 packed cup baby spinach
- 1 green onion, sliced
- 3 baby bella or crimini mushrooms, sliced (about 1 cup)
- Salt and pepper, to taste
In a medium bowl, break off pieces of the American cheese and add to the bowl. Add avocado. Mix and mash until the two are incorporated.
Heat a medium pan to medium heat. Add oil and garlic. Saute until fragrant, about 30 seconds.
Add kale, 1/4 tsp. parsley, green onion, salt, and pepper. Saute until bright green and shrunk in size, about 3-5 minutes.
Add spinach and mushroom. Cook until spinach is wilted and mushrooms are slightly browned, about 3-5 minutes. Place vegetables in a bowl, set aside. Wipe out any remaining bits out of the bottom of the pan. Spray with oil.
In a medium bowl, whisk together eggs, 1/4 tsp. parsley, salt, and pepper. Add the egg mixture to the pan. Do not touch.
When top is mostly set, about 1-3 minutes, flip the eggs. Add vegetables and avocado cheese mixture. Remove from heat and cover for 1-2 minutes, or until cheese is melted. Serve immediately.
- Preparation time: 5 minutes
- Cook time: 8-15 minutes
- Total time: 13-18 minutes
