Scalet kale omette

Serves: 2 people

• 1 bunch Scarlet Kale | roughly torn
• 1 bunch Chives, Parsley or Basil
• 8 shiitake mushrooms | sliced
• 4 free range eggs
• 1 knob good quality butter

STEPS

1. In a bowl, crack the eggs, season and whisk until slightly frothy.
2. Heat butter in a pan over a medium-high heat, add mushrooms and sauté for 2 mins.
3. Stir in the kale and herbs and sauté for 10 secs before adding egg mixture evenly.
4. Once the bottom is set but the top slightly wet, fold over and slide omelette onto a plate.