Kale Raab & Shiitake Omelette
Sean Bruce-Aijian, 6th Ave Grocery Buyer
Editor's note: Raabs are usually one of the early signs of spring in the Produce aisle. These tender veggies are flowering versions of brassicas you probably already know - kale, broccoli, and cabbage - and they're easy to work into a variety of dishes. Come March and April, look for local raabs from some of our Washington farms.
From Sean: Sautéed raab makes a delicious and hearty substitute for spinach in an omelette. I made one for my family and it was a real hit! You could also adapt this recipe by using vegan egg substitutes and olive oil.
- 3 eggs
- Shiitake mushrooms
- One bunch of kale raab
- Your favorite cheese to have with eggs
- One strip of bacon (optional)
- Dried basil
- Beat eggs thoroughly until they run easily through a fork with no chunks, then add salt, pepper, and a dash of dried basil.
- Cook bacon, discard all the grease, and chop.
- Prep raab by removing the leaves and flowers and chopping up the stalk. Slice shiitakes into thin strips.
- Sauté raab and shiitakes in butter until the leaves are limp and supple but not burnt or brown. Mix in chopped bacon.
- Coat a nonstick pan in butter and bring to medium heat and add eggs. With a spatula draw the thin layer of coagulated cooked eggs into the center of pan. Continue this process until eggs begin to form an even cooked layer.
- Layer half the open omelet with thinly sliced cheese followed by the sauteed raab and mushrooms.
- Close omelet when the eggs have reached desired wetness level.