This kale omelette is a nutritious and speedy dinner! Takes about 15 minutes to make from start to finish!
- 40 g kale (about 2 handfuls
- 1/2 small onion ( about 1/4 cup sliced. )
- 1 small glove of garlic
- 3 eggs
- Goat cheese (or cheese of your choice)
Shred the kale finely. Finely slice the onion and mince the garlic
Crack the eggs into a bowl. Add a pinch of salt and whisk until combined.
Heat a pan on medium heat. Add a little bit of olive oil (about 1 tsp) and cook the kale and onion for about 5 minutes, or until the kale has wilted and the onion has softened and is translucent. Add the garlic and cook for a couple of minutes.
Add another teaspoon of oil and pour into the egg mixture. Push the cooked egg edges toward the center with a spatula and move the pan so that uncooked egg mixture goes towards the edges. Also move a little bit around the middle of the omelette in the early stages on the omelette so uncooked egg mixture can be cooked.
Before the egg is fully cooked, add the cheese and leave for a minute. Fold the omelette and any uncooked egg will be cooked by the residual heat.