Lean Green Herb and Kale Omelet

 

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