Kale and Mushroom Omelet with Almond Milk Ricotta

This omelet is a delicious and nutritious way to start your day. The kale and mushrooms add a boost of vitamins and minerals, and the almond milk ricotta is a delicious and dairy-free alternative. This delicious and nutritious omelet is packed with protein, low in carbs, and entirely dairy-free and gluten-free. It's ready in under 30 minutes and perfect for a quick and satisfying breakfast, lunch, or dinner.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk together the eggs in a bowl.

Step 2

In a separate bowl, combine the almond milk ricotta, chopped kale, and sliced mushrooms.

Step 3

Mince the garlic.

Step 4

Heat the olive oil in a small non-stick skillet over medium heat.

Step 5

Add the garlic and cook for 30 seconds until fragrant.

Step 6

Add the kale and mushroom mixture and cook for 2-3 minutes until softened slightly.

Step 7

Pour the beaten eggs into the skillet.

Step 8

Let the omelet cook undisturbed for 2-3 minutes, then use a spatula to gently push the cooked edges towards the center.

Step 9

Once the bottom is mostly set, add the almond milk ricotta mixture to one-half of the omelet.

Step 10

Season with salt and pepper to taste.

Step 11

Fold the other half of the omelet over the ricotta mixture.

Step 12

Cook for another 2-3 minutes, or until the omelet is set and cooked through.

Step 13

Slide the omelet onto a plate and serve immediately.