Kale Raab & Shiitake Omelette

Season: Spring

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
  • Butter
  • Shiitake mushrooms
  • One bunch of kale raab
  • Your favorite cheese to have with eggs
  • One strip of bacon (optional)
  • Dried basil


  1. Beat eggs thoroughly until they run easily through a fork with no chunks, then add salt, pepper, and a dash of dried basil.
  2. Cook bacon, discard all the grease, and chop.
  3. Prep raab by removing the leaves and flowers and chopping up the stalk. Slice shiitakes into thin strips.
  4. Sauté raab and shiitakes in butter until the leaves are limp and supple but not burnt or brown. Mix in chopped bacon.
  5. 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.
  6. Layer half the open omelet with thinly sliced cheese followed by the sauteed raab and mushrooms.
  7. Close omelet when the eggs have reached desired wetness level.


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