The Kale Omelet

4 eggs

A slash of ice-cold water

Brie cheese (other cheese can also be used)

6 g Freeze-dried KaLOHAS + ® kale powder

Semi-dried tomatoes / sun-dried tomatoes

Roasted Karl-Johan mushrooms

Instructions:

1. Beat the eggs together, add a dash of ice-cold water, and a little salt.
2. Pour the egg mass into a small hot pan with fat.
3. Stir until the egg mass begins to settle. Take it off the heat
4. Place cheese, mushrooms, and freeze-dried kale on one half, closing the other half of the egg mass over the filling.
5. Bake in the oven for 10 minutes at 180 degrees.
6. Serve on a plate