Cheesy Kale Omelette
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.
Ingredients
- 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
Instructions
- 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!
Calories: 526kcal, Carbohydrates: 5g, Protein: 27g, Fat: 45g, Saturated Fat: 19g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Trans Fat: 0.3g, Cholesterol: 383mg, Sodium: 553mg, Potassium: 279mg, Fiber: 2g, Sugar: 1g, Vitamin A: 4404IU, Vitamin C: 39mg, Calcium: 551mg, Iron: 2mg
Equipment
My Le Creuset Crepe Pan
Affordable Alternative in the USA
Affordable Alternative in the UK