This kale and feta omelette tastes good and is rich in water-soluble B vitamins which cannot be stored by the body so need to be included in our diet daily. Eggs are a source of B5 which is needed to make a key neurotransmitter that supports memory and learning as well as a source of glutamine which is beneficial to neurological function.
Kale and Feta Omelette
This kale and feta omelette tastes good and is rich in water-soluble B vitamins which cannot be stored by the body so need to be included in our diet daily. Eggs are a source of B5 which is needed to make a key neurotransmitter that supports memory and learning as well as a source of glutamine which is beneficial to neurological function.
- Total Time: 20 minutes
- Yield: 1 1x
Ingredients
Scale
- 1 tablespoon olive oil
- 2 cloves of finely chopped garlic
- 1 red chilli finely chopped
- 1 spring onion finely chopped
- 3 free-range eggs
- 14g feta cheese
- 1 cup finely chopped kale
- Cracked black pepper to season
Instructions
- Heat the oil in a frying pan and add the garlic, chilli and spring onions. While this cooks, crack the eggs into a mixing bowl. Add the feta, kale and black pepper and whisk together with a fork.
- Pour the egg mixture into the frying pan and cook until the bottom of the omelette is lightly set then push these parts of the omelette into the centre. Cook again, until the omelette has set further then push those parts into the centre again. Repeat until the eggs have just set but the omelette is still soft in the centre.
- Increase the heat to high and cook the omelette for a further 30 seconds or until it browns on the bottom.
- Fold the omelette in half, remove the pan from the heat and tilt it to slide the omelette onto a plate.
- Prep Time: 10
- Cook Time: 10
