
Nutrition Facts
Servings:
2
Amount Per Serving:
250 g
Calories
243
Protein:
17.4 g
Total Carbohydrates:
4.1 g
Sugar:
4.1 g
fibre:
Total Fat:
17 g
Saturated:
7.8 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
1170 mg
Kale & Chilli Omelette
Eggs are great on their own (assuming you’ve used butter) but they can be a culinary vehicle to add more deliciousness and nutrients.




Serves
Preptime
Cooktime
Ingredients
-
4 biodynamic/organic eggs
-
1 tbs butter/ghee/coconut oil
-
1 long red chilli – deseeded and roughly chopped
-
1/2 brown onion – finely chopped
-
1/2 bunch kale – roughly chopped
-
pinch Sea salt
-
pinch Black pepper
Method:
-
- In a fry pan heat the fat and add the onion and chilli.
- Cook on a medium heat until the onion begins to soften and then remove from the heat and set aside.
- Add some more fat to the pan if necessary and throw in the chopped kale.
- Toss gently until the kale begins to wilt and soften and remove from the heat and set aside.
- Cook off for 3-4 minutes before adding the bone broth (Good Bones)
- Toss gently until the kale begins to wilt and soften and remove from the heat and set aside.
- Lightly beat the eggs in a bowl and pour into the pan.
- After 30 secs cover half the eggs with the onion, chilli and kale.
- Cook for a 2 minutes or until you can lift the eggs with a spatula with ease (without it losing integrity).
- Lift the omelette opposite the kale/chilli/onion and flip it over to cover and continue to cook for 1-2 mins or until cooked to your preference.
- Remove from the heat, season, and serve.
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