Real food recipes don’t have to be complicated and time-consuming. If you’ve been following my menu plan posts, you’ll know that I eat eggs for dinner at least once a week. I like to add veggies and sometimes bacon as well, to make sure I’m getting a balanced meal.
This week I’m going to share my kale omelette recipe with you. This is super-fast to whip up and is perfect for nights when you get home late and don’t have anything prepared for dinner. By adding kale to an omelette cooked in butter you have veggies, protein and fats, a fairly balanced meal.
Ingredients (serves 1)
1 Tbsp butter
1 cup of kale, with the stems removed and chopped finely.
1 Tbsp fresh chives, finely chopped
Salt and pepper
Heat butter in a frying pan and saute kale until soft (around 5-6 minutes).
Beat eggs well in a bowl, then add chives and season with salt and pepper.
Add egg mixture to the pan and swirl the pan to spread the mixture to the edges. Cook on a low heat until the top is just set, then fold it over and serve.
Have you cooked any kale recently? Share your recipes below.
Previous 52 Weeks of Kale Posts: