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Homemade Herby Kale Omelette with Manchego Cheese photo

Herby Kale Omelette with Manchego Cheese

This Herby Kale Omelette is a nutritious twist on a classic! Packed with kale, fresh herbs, and creamy Manchego, it's a breakfast delight!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Omelette:
  • 2 cup blanched kale packed
  • 0.5 cup chopped scallions (about 2 to 3 scallions)
  • 0.5 cup packed parsley chopped
  • 1 tablespoon packed tarragon chopped
  • 1 medium lemon juice from one
  • 0.5 cup olive oil
  • 0.5 cup water about
  • 2 teaspoons salt
  • 2 large eggs
  • 1 tablespoon heavy cream
  • 1 pinch salt
  • 2 teaspoons ghee (or butter)
  • 2 tablespoons grated Manchego cheese

Equipment

  • Mixing Bowl
  • Whisk
  • Frying Pan
  • Spatula
  • Knife

Method
 

Cooking Instructions:
  1. Step 1: Prepare the Kale. Start by blanching your kale if you haven’t already. Bring a pot of water to a boil, add the kale, and cook for about 2 minutes until it’s bright green. Drain and rinse with cold water to stop the cooking process. Squeeze out any excess water and roughly chop the kale.
  2. Step 2: Mix the Herbs. In a mixing bowl, combine the chopped kale, scallions, parsley, tarragon, and lemon juice. Toss everything together until it’s well combined.
  3. Step 3: Prepare the Egg Mixture. In a separate bowl, whisk together the eggs, heavy cream, and a pinch of salt.
  4. Step 4: Cook the Vegetables. Heat the olive oil in a non-stick frying pan over medium heat. Add the kale and herb mixture to the pan and sauté for about 2 to 3 minutes.
  5. Step 5: Pour in the Egg Mixture. Reduce the heat to low and pour the egg mixture over the sautéed kale and herbs. Let it cook undisturbed for about 2 minutes.
  6. Step 6: Add the Manchego. Once the eggs are mostly set, sprinkle the grated Manchego cheese evenly over the omelette. Cover the pan and let it cook for another minute.
  7. Step 7: Serve and Enjoy. Gently slide the omelette onto a plate, fold it in half if desired, and serve immediately.

Notes

  • For a spicier kick, add diced jalapeños to the kale mixture.
  • Feel free to substitute Manchego with feta or goat cheese.
  • Store leftovers in an airtight container for up to 2 days.