Ingredients
- Good handful of kale leaves (cut the stalks then tear into pieces) (Wairuna Organics)
- 2 large eggs lightly beaten (Agreeable Nature Free Range Eggs)
- Handful of grated cheese (I used Whitestone Cheese Mt Kyeburn)
- Coconut oil for frying
Crispy Kale and Cheese Omelette
Method
- Heat a tablespoon or two of coconut oil over a medium high heat
- Add the kale, saute 3 to 4 minutes until softened and edges are crispy
- Remove from pan, add a little extra coconut oil if necessary to the pan, reduce the heat to medium
- Pour in the eggs
- Once base is covered, lift edges so egg liquid run under the base
- Do this until the base is set
- Scatter kale over the nearly set top
- Sprinkle some of the cheese over the kale then fold the omelette in half
- Sprinkle with toasted sesame seeds and extra cheese is desired
Comments
Recipe from Elizabeth Marshall.
