Mushroom Omelette with Kimchi-Style Sauerkraut
- Prep time:5 mins
- Cook time:10 mins
There’s nothing better than a delicious omelette brunch on a Sunday morning, aside from maybe an omelette brunch that’s also great for your gut health and immune system!
Our mushroom omelette with kimchi-style sauerkraut is a perfectly tangy take on this classic brunch food. Super filling to keep you going all day, this recipe is less than 220 calories for a full plate of food. It’s vegetarian, keto-friendly and even able to be prepped ahead of time: you don’t want to miss out on trying this one.
Having eggs for your breakfast, or whenever you choose to break your fast, is the ideal way to give your body that boost of protein it needs. They’re easier to digest than meat, and are nutritional powerhouses that not only provide protein but also a wide range of vitamins and minerals to replenish your stores. The two eggs in this recipe provide around 12g of protein, helping to climb you up to that 60g daily target early on in the day and getting you started on reaping the many benefits of protein.
Fermented foods, like this kimchi-style sauerkraut topping, are also excellent foods to start your day. They can be deliciously tangy, pairing perfectly with mild flavours like egg and mushroom, but they also contain a healthy dose of probiotics. Probiotics help to feed and balance our gut microbiome which is vitally important for healthy digestion, reducing risks of various chronic illnesses, and supporting your immune system. You can either make kimchi-style sauerkraut yourself or buy something similar at a store for ease.
Try batch-cooking a few of these omelettes to keep in the fridge and enjoy throughout the week, and top with any of your favourite non-starchy veggies to make it a more hearty meal. Make sure to save this one for later because this recipe truly is something your gut, and your taste buds, will thank you for!
- Drizzle of extra virgin olive oil
- 2 chestnut mushrooms, finely diced
- 2 large free range eggs
- 1 tbsp mild kimchi-style sauerkraut
- Sea salt and black pepper to taste
- Heat the oil in a small frying pan over medium heat and saute the mushrooms until soft (approx. 5 minutes).
- Beat the eggs in a bowl then pour over the mushrooms in the pan, swirling to distribute.
- Lower the heat and cook until the bottom of the omelette is firm.
- Transfer the omelette to a plate and top with sauerkraut. Season to taste and enjoy!
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