Green Omelette
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~serves 1~
Ingredients
- ½ cup kale leaves separated from the stems, both finely chopped
- ½ cup baby spinach, roughly chopped
- ¼ red onion, finely diced
- 1 handful flatleaf parsley and coriander leaves, roughly chopped (you can use whatever herbs you like)
- 1 pinch dried chilli flakes
- 1 handful mixed grated cheese
- 2-3 eggs
- Salt and pepper to season
- ¼ avocado
Method
Heat a frypan to medium heat with splash of olive oil, then add the onion and kale stems and sautee for a couple of minutes or until the onion has softened
Add in the kale leaves and sautee for another minute
Crack the eggs into a bowl and whisk with the salt and pepper and a splash of water, the cheese, and chilli flakes.
Add the baby spinach and most of the herbs to the pan, mix through, then pour in the egg mixture.
Once the bottom has set (about 4 minutes), fold the omelette in half and allow to cook a bit longer so that the inside cooks.
Place on a plate and serve alongside some avocado and a spoonful of sauerkraut (the “live” type) then sprinkle over the rest of the herbs and a crack of black pepper.
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