Description
A delicious and nutritious kale and cheese omelette, perfect for breakfast or brunch.
Ingredients
Scale
- 5 eggs, beaten well
- 1/2 tsp. Spike Seasoning (see notes)
- 2 T chopped onion or red onion
- 1–2 tsp. olive oil (or more, depending on your pan)
- 3 oz. chopped kale (2 cups)
- 1/3 cup grated white cheese of your choice
Instructions
- Beat eggs with Spike Seasoning in a small bowl.
- Heat olive oil medium-high in a non-stick 10″ frying pan.
- Add onions and sauté about 2 minutes, until soft but not browned.
- Add kale all at once (it will be above the top of the pan). Let kale wilt for a minute or two, then use a large turner to turn it over so it wilts evenly and reduces in size by at least half. This will take 2-3 minutes.
- Check pan to see if you need more oil before you add the eggs, and add more if needed.
- Add eggs all at once, then add grated cheese and immediately lower heat to low.
- Let omelette start to cook, and when you see firm edges, gently lift them with the turner and let the uncooked egg run under.
- Cook about 10 minutes, until eggs are mostly set but still wet looking.
- Then use the turner and gently flip one half of the omelet over onto the other half.
- Cook 1-2 minutes more if needed, then slide omelet out onto serving plate.
- Serve topped with fresh parsley if you have parsley in your garden that’s begging to be used. This is great served with sour cream on top.
Notes
- Spike Seasoning is a blend of herbs and spices that can enhance the flavor of your omelette.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 omelette
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 400mg