Kale & Tomato Omelette
The combination of egg, kale and tomatoes help fuel your brain and your body all morning.
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- knob of butter
- spring onions
- 3 eggs
- tomatoes (diced)
- Cheddar cheese (grated)
Cook the kale in boiling water for 5 minutes. Drain, refresh in cold water, then roughly chop.
Heat an omelette pan until hot. Add a knob of butter and when foaming, add the Spring onions and fry for 2 minutes.
Beat the eggs and milk together.
Add to the pan. Stir until set underneath. Sprinkle with the kale, tomatoes and cheese. Cook for a few minutes, then fold over one side and tip to make an omelette shape.
Cook for another 3 to 4 minutes until the inside is cooked through and the outside is lightly golden.
Slice into 4 pieces before serving.