1 tbsp butter or ghee
3 to 4 shiitake mushrooms, sliced lengthwise (about 1 cup)
1/8 tspn sea salt
2 sun-dried tomatoes, julienned
2 cups finely chopped kale
2 tspn butter or ghee
Freshly ground pepper
1 tbsp grated Parmesan
- Heat 1 tablespoon of the butter or ghee in a small skillet over medium heat. When melted, add the mushrooms and salt and let cook for 2 to 3 minutes, until just soft. Add the sun-dried tomatoes and kale, which might still be a little wet from being washed – this is fine, it will help it steam. Cook for 2 more minutes. Remove all veggies from the heat and put on a plate.
- Using the same skillet, add 1 teaspoon of butter or ghee and let melt. Break 2 eggs into a bowl and whisk together lightly with a fork. When the butter has melted, pour the whisked eggs into the pan, adding a pinch of freshly ground pepper. As the eggs cook, sprinkle with half of the Parmesan cheese and use your spatula to fold up the edges and let the uncooked egg on top run to the bottom of the pan. Flip the eggs to cook the other side. Put on a plate and set asidewhile you repeat this step for the next 2 eggs. If you don’t know how to make an omelet, visit www.eatnakednow.com and search “omelet” for a video on how to make a basic omelet.)
- Put half of the kale and mushroom mixture onto one half of each of the omelet, and fold the egg over it. Sprinkle with a little more Parmesan cheese and serve warm.
Makes 2 servings
Recipe courtesy of the Naked Foods Cookbook by Margaret Floyd and James Barry
Italy [ print this recipe for Florentine Omelet ]