The great thing about omelets is that they’re tasty, cook up quick, and can be eaten for any meal. This particular one uses kale, which is calcium-rich. If you don’t have kale, try another green, such as spinach. Enjoy!

Kale Omelette

Serves 2
Takes 10 minutes to make
18 mins to cook

2 medium potatoes diced
1 T Olive Oil
1 Onion sliced
12 oz. of Kale chopped
6 medium eggs beaten
1/3 C. Milk

Boil the potatoes for 8-10 mins until tender, drain.
Meanwhile, heat the oil in a frying pan and fry the onion and kale for 7-8 mins. Add the potatoes.
Mix together the eggs, milk, and seasoning (salt and pepper). Pour into the frying pan and cook gently covered for 7-8 minutes, finishing under the broiler for 1-2 mins until cooked thoroughly and lightly browned.

Tip: Sprinkle with toasted pine nuts and serve either hot or cold with a crisp green salad.

–Submitted by Lorelie Linton and slightly modified from site.

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