It is extremely hot here in tropics, and I was walking
amidst my container garden checking on my plants and thinking of some delicious
ideas for Sunday brunch.
Despite the 35Celcius many my Kale plants are still standing
proud and green in summer time, so were some of the herbs, though a little
unhappy under the scorching sun. So picking some of these nutritionally dense
greens, I planned on cooking a Kale and Herb Omelet.
Kale is the super vegetable, and I love create recipes to
incorporate it in my daily meals. Besides
being rich in Calcium and Iron, it is a super antioxidant that protects our bodies
against certain types of cancer. One cup of Kale has 180 percent of the
recommended daily does of Vitamin A, 200 percent of Vitamin C, and 1,020
percent of Vitamin K. Kale's unusual amount of vitamin K in particular helps
the body with such vital functions as blood coagulation and bone health.
Herbs pair up so well with Kale for enhancing its taste and
upping the nutritional benefits of the dish. I used fresh Basil, Cuban oregano,
Dill and Chives giving the omelet a strong flavor and aroma that wakes up the
senses giving a feel of health and well being as we bite through it.
This omelet taste best if fresh herbs are used, though can be
cooked using dried herbs but taste wont is same. Depending on your taste and
preference you can omit and adjust amount of some herbs. The main idea is to
use some strong flavored nutritionally rich herbs.
Ingredients:
3 medium sized Eggs
75 gms chopped Kale (Red Russian or Lacitano)
1 tsp finely chopped garlic chives
½ tsp finely chopped Cuban oregano
1 tsp finely chopped basil
1 tsp chopped dill
1 cayenne or chili pepper or ¼ tsp cayenne pepper (optional)
Salt and pepper to taste
1 tbsp olive oil
Cooking Instructions
1-
Whisk the eggs in a bowl adding salt and pepper
2- In a medium sized non stick frying pan drizzle
or spray olive oil
3-
Sauté kale until wilted 4-5 min
4-
Add the chopped herb and sauté for another 2 minutes
5-
Now pour the whisked eggs evenly over the sautéed
vegetable
6-
Let it cook medium or low fire until it is completely
set and is all white and look cooked, lower the flame
7-
Using a flat slotted turner carefully turn over
the omelet in a half moon and cook for another 1-2 min. Keep checking so does
not burn or overcooks
Serve with hot rolls, buns and a blob of greek yogurt/lebanah
