Go Back

Pea omelette with mushroom and kale

If you want a lovely but easy meal for a weekend brunch try this pea omelette with mushroom and kale. It’s ready within 15 minutes - tasty and filling too. This version is dairy-free and vegetarian, but you can add some cheese or ham/chorizo, if you prefer.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 5 eggs
  • 1 cup blanched peas
  • 2 Tbsp chopped dill
  • 1 garlic minced
  • Olive oil
  • Salt and pepper
  • For the filling:
  • 2 cups of chopped mushroom
  • 1 Tbsp olive oil
  • 1 Tbsp thyme leaves
  • 1 chilli deseeded and chopped
  • 1 garlic minced
  • 1 cup kale
  • Lemon juice
  • Salt and pepper

Method
 

  1. Heat the oil in a pan and add the mushrooms, chilli and thyme leaves. Put a lid on and gently sauté, under cover, for about 8 minutes.
  2. Meanwhile, mix the peas, eggs, dill and garlic with a stick blender. Add some salt and pepper, then set aside.
  3. When the mushrooms have softened, add the kale, some lemon juice and a drop of water. Sauté, under a lid, for another 5 minutes. Season to taste.
  4. Grease a pancake pan and heat it over medium heat. Pour in half of the egg mixture, letting it spread out evenly. Turn down the heat. After a couple of minutes, when the egg has set, spoon in half of the mushroom mixture, scatter some parsley on top (at this point you can add some grated cheese and/or ham, chorizo slices etc).
  5. Carefully fold the omelette in half and push down the top. Cook for another minute or so, then slide it to a plate.
  6. Make another omelette with the remaining egg mixture and mushroom filling.
  7. Serve warm.