Recently I’ve really lost my kitchen mojo. You know, the creativity. I’ve loved a speedy diner. Similarly, anything which can be whipped up in the microwave. But anything which takes too long after the gym has been a no-go. I haven’t had many evenings in, where I can just take my time. Time to stand in the kitchen and let the creative juices flow. That has really impacted my motivation to try new things. Equally at the weekend, as I’ve been the one to sort the dinners in the week, I then leave Chris to do the breakfasts/brunches and dinners. I mean, he does an amazing garlic scramble so I’m certainly not complaining. But recently, his cooking has definitely been better than mine. This is not on. Plus, I was craving an omelette.
I need to up my game. So, with me having made a vow to slow things down a touch, I’m going to start getting back in that kitchen to try new things.
Last weekend, I had a whole afternoon and evening to myself, and it was just the start of me getting that kitchen creativity back. One of the dishes I’d been dying to try for a while, which turned out beautifully is this brunch mushroom omelette wrap.
It’s so tasty. The mushroom adds a meatiness, the spices an aromatic flavour, the kale a bit of green, and the tomato a natural sweet juiciness. This is all inside a thin omelette, cooked with a sprinkle of parmesan and seasoned with salt and pepper. There’s also a thin spread of soft cheese because you can never have too much cheese. The flavours and textures work together so well. A mushroom omelette wrap with tomato and kale is definitely a fab alternative to a mushroom and scramble on toast if you’re fancying something a little less carby. I’d already had peanut butter on bread before the gym, which was absolutely dreamy.
It’s super simple, and pretty quick too. So yes, I could have made this recently – it’s all about mindset, isn’t it!? If you fancy giving this mushroom omelette wrap a whirl the recipe is below. Enjoy.
Mushroom, Kale & Tomato Omelette Wraps
A delicious alternative to mushroom and scramble on toast
- 3 eggs
- salt and pepper for seasoning
- 1 tbsp butter
- 1 tsp parmesan finely grated
- 80 g mushrooms sliced
- ½ tsp cumin
- handful kale
- 1 tsp soft cheese reduced fat
- 4 cherry tomatoes sliced/chopped
Crack the eggs into a glass and beat. Season with salt and pepper. In a medium sized frying pan, melt half of the butter and ensure the butter covers the bottom of the pan. Reduce the heat to its lowest and pour in the beaten egg. Move the frying pan so the egg covers the bottom, sprinkle over the parmesan and leave to cook through - roughly 5 minutes or so. Flip if desired once the egg white is solid.
Whilst the egg is cooking, melt the remainder of the butter in another frying pan. Add the mushrooms and cook on a high heat for two minutes. Add the cumin and cook for a further minute until the mushrooms look just cooked.
Reduce the heat on the mushrooms and pop the kale on top. Cover with a lid and allow to wilt for two minutes - stir if required. Remove both the omelette and mushrooms & kale from the heat.
Place the thin omelette on a board, spread the soft cheese in a line down the middle. Add the kale to the left hand side of the omelette wrap, and place the cumin mushrooms down the middle on top of the soft cheese. Add the chopped tomatoes on the right.
Carefully, starting with the clear side of the omelette, fold it over and start to roll your wrap. Place the open fold on the bottom, cut in half and serve. Enjoy!