Sautéed mushrooms transform a classic egg dish into a culinary delight.
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Nutrition per Serving
Ingredients
Estimated total cost: €7.36 · €1.84/serving
- 1 cup plus 2 tablespoons premium extra virgin olive oilEst. price €0.65–€1.20
- 1 cup thinly sliced shiitake mushroomsEst. price €2.50–€4.50
- Maldon sea salt flakesEst. price €0.02–€0.08
- 1/2 cup tightly packed lacinato (Tuscan) kale, with a few additional leaves for garnish (if desired) (massage kale with lemon juice to tenderize)Est. price €0.40–€0.80
- 1 clove garlic, thinly sliced (let garlic rest for 10 minutes after slicing to maximize health benefits)Est. price €0.10–€0.25
- 1/4 cup thinly sliced red onionEst. price €0.15–€0.30
- 6 large brown eggsEst. price €1.80–€3.00
- 3/4 cup organic plain whole-milk kefirEst. price €1.00–€1.80
- Crumbled Kefir Farmer CheeseEst. price €0.50–€1.00
- 1 teaspoon freshly chopped tarragon leavesEst. price €0.15–€0.30
Steps
- 1Begin by heating 1/2 cup of olive oil in a medium sauté pan over medium-high heat until it shimmers slightly. Add the shiitake slices to the pan, ensuring they are evenly spread out. Allow the mushrooms to cook undisturbed until the sizzling noise subsides, enabling them to achieve a gorgeous golden brown caramelization on one side. Once achieved, gently stir the mushrooms using a wooden spoon to release them from the pan's surface. Continue cooking for a few more minutes before seasoning with a pinch of sea salt. Remember not to add salt too early as it can draw out moisture and hinder caramelization. Transfer the cooked mushrooms to a bowl or plate, allowing them to cool down before further use.
- 2Begin by removing the kale leaves from the stem and slicing them thinly. Heat 2 tablespoons of olive oil in a medium sauté pan over medium-high heat. Sauté the garlic and red onion until fragrant. Once the garlic starts to brown, introduce the sliced kale into the pan and cook until tender, approximately 3 to 4 minutes. If needed, add a splash of water to prevent sticking or excessive browning. Season the mixture with a pinch of sea salt and combine it with the cooked mushrooms before setting it aside for later use.
Cultural note
The combination of mushrooms, herbs, and cheese in this dish reflects a blend of Mediterranean and European culinary influences. Omelettes are a popular dish in many cultures, known for their versatility and ability to showcase local ingredients. The use of kefir and farmer cheese adds a unique twist, possibly inspired…
Seasonal note
This dish is best made in the fall or winter when mushrooms and kale are in season. Mushrooms are typically harvested in the fall, while kale thrives in cooler temperatures.
Health note
This omelette is a good source of protein and healthy fats from eggs and olive oil. It also provides essential vitamins like A, C, and K from the vegetables and herbs, contributing to overall immune function and bone health. However, it is high in cholesterol and saturated fat, so moderation is key for individuals…
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