I’m officially obsessed with eggs for breakfast. I never use to be. There was this little myth floating around that they were bad for your cholesteral levels. Why would a healthy young 20-something year old have to worry about her cholesteral anyway?! Then I discovered how I had been mislead about how darn good they are for you!
I was also concerned with the Queensland government’s new rulings for ‘Free-range’ standards. Earlier this year, they lifted the number of hens allowed per hectare from 1500 to 10,000! Gobsmacked, I now make sure to buy my eggs from local farmers markets where I know the hens are raised in an environment that meets a set of standards that are in line with my beliefs. Now, I can enjoy my eggs and eat my omelette too!
Caramelized Onion, Mushroom, Kale and Quark Omelette
- 2 Organic, Free range eggs
- 1/2 red onion
- 4 button mushrooms
- 1 cup chopped kale
- 3 tablespoons quark*
- 1 tablespoon Balsamic Vinegar
- Salt & pepper to taste
- Coconut Oil
- To caramelized the onions, place in a hot pan with coconut oil and fry for a few minutes. Then add the balsamic vinegar. Add the mushrooms and fry until cooked.
- Add the kale to the fried mixture, cook, then remove from the pan and put aside.
- Heat some coconut oil to grease the pan, and add 2 whisked eggs with salt and pepper.
- Lightly shake the pan to airate the eggs then allow the egg mixture to settle.
- Allow to cook for 30 seconds and then add the quark to one half of the omelette.
- Add back the vegetable mixture and chopped parlsey.
- Flip the other half over once the eggs have cooked enough to allow you to do so.
- Remove from pan and serve. I love to add sauerkraut or some avocado!
*What is Quark?
It’s a European style cottage cheese (without rennet) that has a smooth and soft texture with a tangy taste.
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