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  • knob of butter
  • spring onions
  • 3 eggs
  • kale
  • 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.


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