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Homemade Kale Salad with Mushroom Omelet photo

Kale Salad with Mushroom Omelet

This Kale Salad with Mushroom Omelet is a deliciously healthy meal packed with nutrients and flavor!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Omelet:
  • 1 tablespoon miso paste (or 1 teaspoon soy sauce)
  • 4 large eggs
  • 1 tablespoon olive oil
  • 2 cups chopped mushrooms of your choice
  • 8 handfuls chopped kale tough stems discarded
  • 1/2 teaspoon kosher salt (divided)
  • 1/3 cup unsalted chopped raw pecans or walnuts
  • 3 ounces grated Pecorino Romano cheese
  • 1 clove garlic finely minced
  • 1/3 cup freshly squeezed lemon juice
  • 1 teaspoon chile oil or chile sauce (optional)
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • 2 tablespoons honey
  • Freshly ground black pepper to taste

Equipment

  • Large mixing bowl
  • Skillet
  • Whisk or Fork
  • Sharp Knife
  • Cutting Board
  • Measuring Cup and Spoons

Method
 

Instructions:
  1. Start by washing the kale thoroughly under cold water. Remove the tough stems and chop the leaves into bite-sized pieces. Place the kale in a large mixing bowl.
  2. In a small bowl, whisk together the miso paste (or soy sauce), lemon juice, extra virgin olive oil, Dijon mustard, honey, and 1/2 teaspoon of kosher salt. Mix until smooth and creamy.
  3. Pour the dressing over the chopped kale. Using your hands, massage the dressing into the kale for about 2-3 minutes.
  4. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushrooms and sauté for about 5-7 minutes, or until golden brown and tender. Stir in the minced garlic and cook for an additional minute. Season with a pinch of kosher salt.
  5. In a medium bowl, whisk the eggs until well combined. Pour the beaten eggs into the skillet with the sautéed mushrooms. Cook on medium-low heat for about 3-4 minutes, allowing the edges to set before folding the omelet in half. Cook for another minute, then carefully slide it onto a plate.
  6. To the massaged kale, add the sautéed mushrooms, chopped pecans (or walnuts), and grated Pecorino Romano cheese. Toss everything together gently to combine.
  7. Plate the kale salad alongside the mushroom omelet. Drizzle with a touch of chile oil or sauce if you prefer. Finish with freshly ground black pepper, and enjoy!

Notes

  • Feel free to change up the mushrooms according to your preference—shiitake, cremini, or button mushrooms all work wonderfully.
  • If you’re looking for a vegetarian option, you can omit the Pecorino Romano and substitute with a plant-based cheese.
  • For added protein, consider serving the omelet with a side of grilled chicken or chickpeas.