Kale Omelet

 INGREDIENTS

 as much kale as you could get with two hands together (as a buch) after it has been chopped (aprox. 2 cups)

Olive oil (2-3 tablespoons)

 One small well-chopped clove of garlic

 1 teaspoon of salt

 1/4 cup of feta or chevre cheese (small pieces)

 1 small-medium riped tomato or 4-5 cherry tomatoes (chopped)

 Fresh black pepper

 3 eggs

 Finely chopped basil or parsley

 PROCEDURES

Stir the eggs very well with 1/2 teaspoon of salt and black pepper in a bowl. Set aside Heat the olive oil at medium-high and when hot add the kale and the chopped garlic. Cook until kale is soft stirring constantly. Don’t overcook. Then take outReduce the fire to low-medium (let the pan cool down a little first), re-stir the eggs and poor them on the pan (use more olive oil if needed before adding the eggs) Immediately add the cooked kale/garlic, the chopped tomatoes, the cheese and the remaining salt. Cover for about a minute with a lid. Fold or whatever you prefer or can do (fritatta Vs. Omelette). Take out and add some chopped parsley or basil on top

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