Kale Omelette

I am a big fan of omelettes and eggs in general. When I am not making scrambled eggs for breakfast, I go for different kinds of omelettes.

I have fallen in love with kale and its amazing health properties. Kale is actually high in protein, vitamin C, and A, so a great vegetable to add to your breakfast.

So here’s how I am pairing kale and eggs into a simple kale omelette that I hope you try!

Is Kale Healthy?

Yes, absolutely, kale is a very healthy, vitamin-loaded, low-carb vegetable like broccoli.

It contains only 3.6 grams of net carbs per 100 grams.

How To Make Kale Omelette

Like any omelette recipe, this kale omelette is pretty easy to whip in less than 15 minutes in the morning.

The only time-consuming part when you cook with kale is trimming and chopping it.

In fact, kale is tougher than spinach and much more difficult to chop. But below, I will share my tips to save time when cooking kale recipes.

Ingredients

First, let’s see all the ingredients you need to make this lovely kale omelette recipe.

• Large Eggs
• Olive Oil
• Butter – the combination of butter and olive oil makes the omelette flavor so delicious. But, if you want to make a dairy-free omelette, skip the butter and add more olive oil or coconut oil.
• Kale – you can use large leaves or baby kale. It’s up to you. Keep in mind that large kale bunches are slightly tougher than baby varieties because the leaves are thicker.
• Grated Parmesan – or any hard grated cheese flavor you love. Even though I really think kale pairs well with parmesan, some people prefer feta cheese.
• Garlic Cloves
• Salt
• Pepper
• Chili Flakes – for an ultra spicy touch.

Trimming The Kale

First, wash the kale leaves under cold water, shake to remove excess water, and pat dry roughly with a clean kitchen towel.

Then, use your hands to pull the leaves around the kale stem – don’t use a knife for this. It takes more time, and it’s so much easier to shred by hand!

Discard the hard stem in the center and set aside the kale leaves.

Finally, using a sharp knife, chop the kale leaves finely. I like to squeeze the leave into a sort of ball shape and then chop them. It makes it easier than placing the leaves flat on the chopping board.

Cooking Kale

First, in a skillet over medium heat, warm butter, and stir fry the chopped kale until it’s slightly wilted – it takes about 2 minutes.

Season with salt and crushed garlic, stir to combine, then when cooked through, set aside on a plate.

Cooking Eggs

Now add the olive oil to the same non-stick skillet and warm under medium heat.

Meanwhile, crack the eggs in a bowl with salt, pepper, and chili flakes. Beat the eggs with a hand whisk to combine the egg mixture evenly.

When the oil is hot, add the whisked eggs to the pan, tilt the pan to spread the eggs, and cook them for a few minutes until the sides of the omelette are set and start to dry out.

Flipping The Omelet

Then, lift one of the sides with a spatula and let the uncooked eggs from the middle run under the cooked eggs.

Once the middle of the omelette starts to dry, sprinkle some parmesan on one half of the omelette and top with cooked kale pieces.

Fold the omelette in half and reduce to low heat, cooking until the cheese is melted.

Serving

Serve the kale omelette with some of the toppings below:

• A drizzle of hot sauce
• Sour cream
• Freshly chopped hears like parsley or basil
• A pinch of paprika

Add-Ons

There’s an infinity of options to make this omelette even better.

For example, you can make a kale mushroom omelette by adding 1/2 cup of sliced button mushrooms to the recipe.

Or add 1/3 cup of chopped red bell peppers.

Make sure you fry them while you stir fry the kale.

Other options consist of adding:

• A tablespoon of heavy cream to the whisked eggs.
• A different cheese like cheddar, Emmental, or Provolone.