This cheesy, herby and lemony vegetarian kale omelette is the ideal way to pack more greens into your diet! A cheap, healthy, quick and easy protein packed meal.
👩🍳 Christine’s Notes
Omelettes are endlessly versatile, and they make for an easy and delicious way to use up ingredients in your fridge or eat more of something you want to eat more of. Like greens!
This kale omelette is a very simple, basic recipe worth trying out if you’re looking to pack more kale in your diet. The kale filling is sauteed with garlic, lemon juice and herbs to make it vibrant and juicy – then folded into a cheesy omelette. It will fill you up for hours for under 600 calories.
🛒 Ingredients & Shopping Notes
- Eggs: I make my omelettes with just two eggs, in a dedicated omelette / crepe pan. You can use three eggs if that is your preference.
- Swiss cheese: I like to use a flavorful swiss or otherwise Alpine cheese – something like Jarlsberg or gruyere or comte are ideal. These cheeses are delightfully stretchy and melty.
- Kale: I’ve used curly kale here but you can use lacinato kale (cavolo nero) or baby kale if that’s what you’ve got.
- Garlic: to cook with the kale.
- Lemon: We’ll use half of the lemon’s juice + a few pinches of lemon zest for a really bright juicy flavor in the kale.
- Dried provencal herbs give a lovely flavor.
Omelette Making Tips
It can take a little practise to get omelettes just right, but don’t worry, this skill will come to you eventually!
- The main thing that will make or break your omelette is your choice of pan. It needs to be legitimately nonstick. It can’t be a nonstick pan that is starting to lose it’s stick. I know we all have a few of those knocking around. It needs to be a fully functioning non stick! I use a crepe pan which was a Christmas present I received many years ago and is still going strong.
- For beginners, I would definitely recommend using a smaller pan because the omelette will then be much easier to fold with a spatula.
- I personally use two eggs – my pan is small at 9 inches wide, and I find that two egg omelettes will cook really evenly in a pan that size and it fits with my appetite (I can never finish a three egg omelette). But if your pan is 10 inches wide or more, you probably need three eggs to make it work.
- Make sure the pan is already well heated before adding the eggs, this helps avoid sticking.
- You want to cook the omelette slowly on a low heat to get the eggs cooking evenly and the cheese melting without the bottom overcooking.
Has it all gone wrong?
NO WORRIES. Broken omelettes are fine! They still taste great! Put it on a plate and enjoy it in all its imperfect goodness.
Cheesy Kale Omelette
- 2 eggs
- ½ cup (35 g) kale
- olive oil, for cooking
- 2 cloves garlic
- ½ lemon, juiced and zested
- ½ cup (50 g) swiss cheese (jarlsberg, gruyere, etc), grated
- 1 tsp provencal herbs
- salt and pepper to taste
- butter, for cooking
- Saute the kale. Heat a little oil in a large frying pan or saute pan, then add the kale and cook over medium heat until it's bright green and getting a little softer. Add the garlic and herbs, sauteeing until fragrant, and then add the lemon zest and lemon juice. Continue to saute until it's reduced and absorbed all of the lemon juice. Add salt and pepper to taste.1/2 cup kale, olive oil, 2 cloves garlic, 1/2 lemon, 1 tsp provencal herbs, salt and pepper to taste
- Now make the omelette. Heat a nonstick pan over a low heat. Once hot, melt a knob of butter on the pan ensuring that the whole surface is covered.butter
- Whisk the two eggs together with a fork and pour them into the pan. Tilt the pan a little if necessary to ensure the whole pan is covered. Then allow the eggs to cook for a couple of minutes, until they are starting to set but still a little soft and runny.2 eggs
- Add the cheese.1/2 cup swiss cheese (jarlsberg, gruyere, etc)
- Wait another couple of minutes until the cheese is melting in. Add the kale to one half of the omelette only.
- Using a spatula, carefully lift the side of the omelette that doesn't have any kale, and fold it on top of the kale.
- Plate up and serve!