Rolled omelette stuffed with mushrooms, kale and marinaded Meredith Dairy goat cheese

Rolled omelette stuffed with kale, mushrooms and marinaded Meredith goat cheese

Rolled omelette stuffed with kale, mushrooms and marinaded Meredith goat cheese

I bought a lovely selection of exotic mushrooms from Choku Bai Jo yesterday. With a bunch of curly kale and some of the always amazing marinaded goat cheese from Meredith Dairy, I knew they’d make a great filling for thin, crepe like omelette. I was right. It made for a great brunch. Surely it must also be healthy. I think it will be important to use strongly flavoured mushrooms for this recipe. I used chestnut and swiss brown mushrooms.

 

Serves 1-2 (depending on how hungry you are – I was really hungry you see)

3 teaspoons butter
1 cup mushrooms, chopped
2 cups kale, finely chopped
salt and pepper, to taste
1 splash verjuice (optional)
2 cubes Meredith Dairy marinaded goat cheese, crumbled
1 teaspoon oil
2 eggs, beaten

Melt two teaspoons of butter in a large non-stick frying pan. Add the mushrooms and cook till they start to colour. Add the kale and cook till cooked to your liking. Add the verjuice, season to taste with salt and pepper. When the liquid has evaporated, tip the contents of the pan into a bowl.

Heat the remaining butter and the oil in the same pan. When melted, pour half the beaten eggs into the pan and swirl around so the pan is evenly coated. Cook on high heat till the underside is just golden. Repeat with the remaining egg. Divide the kale mixture and crumbled cheese between the omelettes and roll like a crepe. Serve immediately.

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