Kale & Chilli Omelette

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

They reckon 78% of omelettes become scrambled eggs at “flipping”...
Paleo icon Keto icon Gluten-Free icon Ethical icon

Serves

forksvg 2

Preptime

clocksvg 00hr 10min

Cooktime

clocksvg 00hr 10min

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:

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    • 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.
breakfast and brunch
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