Kale salad with miso-mushroom omelet

Indulge in the flavorful blend of fresh kale and rich miso-mushroom omelet in this satisfying salad. Elevate your taste buds with every bite.

Ingredients:

• 1 tablespoon miso paste (or 1 tsp soy sauce)
• 4 eggs
• 1 tablespoon olive oil
• 2 cups chopped mushrooms of your choice
• 8 big handfuls chopped kale, tough stems discarded
• 1/2 teaspoon kosher salt
• 1/3 cup unsalted chopped raw pecans or walnuts
• 90g grated Pecorino Romano cheese
• 1 clove garlic, finely minced
• 1/2 teaspoon kosher salt
• 1/3 cup freshly squeezed lemon juice
• 1 teaspoon chile oil or chile sauce (optional)
• 2 tablespoons extra virgin olive oil
• 2 teaspoons Dijon mustard
• 2 tablespoons honey
• freshly ground black pepper

Instructions:

1. Prepare the dressing by mixing together the vinaigrette components in a container with a secure lid (such as a mason jar) and shake thoroughly to blend. Taste the dressing and adjust the salt level if necessary.
2. Combine the miso paste with the eggs. Heat a skillet over medium-high heat and add the olive oil. Next, add the mushrooms and cook for 2 minutes, until they have softened. Pour in the egg mixture and reduce the heat to medium. Cook for 2 minutes, then cover and continue cooking for another 1-2 minutes until the eggs are fully cooked.
3. While the eggs are cooking, place the kale in a large bowl. Sprinkle with salt and use your hands to massage the leaves, breaking them up and tenderizing the kale.
4. When you are ready to serve, cut the omelet into strips. Mix the kale with a portion of the prepared dressing (approximately 1/4 cup), along with chopped nuts and Pecorino Romano cheese. Accompany with the omelet.

Summary:

• Calories: 1267 kcal
• Fat: 101 g
• Protein: 60 g
• Carbs: 40 g
• Potassium: 1268 mg
• Magnesium: 142 mg