Kale Pesto, Beet-greens, Mushroom & Feta Omelet

This post won’t be too long, as we have a wedding to attend today for one of my best friends, but I had to share this before we got on the road.

As I rolled out of bed this morning, while Mr. A kept working on our addition, my stomach was grumbling hard. I quickly snapped some photos of progress (post to come soon) and then got into the kitchen before 8am to get a few things done before this afternoon. I was going to make pancakes for breakfast until I noticed we desperately needed to use up produce.

Last week I bought some beets with the greens still attached so I could sautee the greens and slice the beets to attempt salt and vinegar beet chips. I’ll be posting about that tomorrow when I bake them (they marinate for 24 hours in vinegar) but here’s a sneak peak.

Once I was done slicing the beets I had all the greens left over which were already starting to wilt a little. I knew they needed to be used asap. A little detective work also showed some kale pesto, mushrooms and eggs which were dying to be used into a yummy omelet for the hubs and I.

Ingredients

  • tomato basil feta
  • kale pesto (recipe here)
  • mushrooms
  • eggs
  • butter
  • garlic powder

Directions

I planned on making a large omelet for Mr. A and I to share this morning, so I sauteed an entire container of mushrooms and about two bunches of beet-greens in a pad of butter. By pad of butter I mean about a 1/2 inch of butter. It’s that kind of morning.

Once sauteed down pretty well, dust with garlic powder to taste and add in kale pesto. Feel free to skip the garlic powder if you aren’t a huge fan or you already made your kale pesto so garlicky it could kill a vampire – like we do. Set aside.

In a large pan heat some butter or olive oil. Whisk eggs in a bowl (about 4 for 2 people who are hungry). Once heated well, add the eggs and thoroughly coat the pan with them. I prefer a thin omelet, so I use my huge pan and get it nice and thin (but thick enough to hold the ingredients, think double to triple crepe thickness).

Once eggs are cooked through a little, add the mushrooms/greens mixture. Sprinkle feta on top. Be careful not to add too much feta, the kale pesto has feta in it so it’s already salty.

Flip into omelet form, cook on each side for just a minute longer to warm the feta through and then, as is tradition around here, mow down.


This was so good, but I put just a tad too much feta in ours. Oh who am I kidding. I love feta. It was just enough.

I hope you are all having a wonderful weekend! Off I go to get dolled up and put on a nice pair of heels, with beet stained hands.

Classy.

Happy Breakfast Noshing,

Heather

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