Eggs are the best breakfast but if you make them the same way everyday, they can get boring. I made this kale cheddar omelet to switch up my routine a bit. It’s a quick and easy way to sneak in some vitamins with the addition of the green veggies. With the addition of cheddar cheese, the flavors balance out. It makes it so delicious you don’t even realize you’re eating kale (if you’re not a kale lover like me). You can replace the kale with spinach and the cheddar with any other cheese if you don’t have either.
This recipe works for lunch as well if paired with a side salad. But if you ask me, this kale cheddar omelet is the perfect weekend brunch – all you need is a piece of toast and a mimosa to go with it and you’re set!
- 2 eggs, beaten
- A handful of kale, chopped finely (about 30g after de-stemming)
- 300ml water
- 1 small onion or half medium onion, chopped long
- 1 tsp olive oil
- 50g cheddar cheese or other cheese
- Salt and pepper, to taste
- Blanch the chopped kale in about 300ml water. Remove from the water and squeeze out excess liquid.
- In a non-stick pan or skillet on medium heat, sauté the onions and kale in 1 tsp olive oil for 3-4 minutes until the onions have softened.
- Spread the onion-kale mixture evenly across the pan and turn the heat down to the lowest setting for a few minutes before adding the eggs.
- Transfer the beaten eggs into the pan. Increase the heat slightly and allow the eggs to set on the bottom before flipping.
- Flip the omelet over using a spatula and top with cheese. Remove from heat in the next 2-3 minutes once the eggs are fully cooked.
- Serve immediately, with toast or a side salad.