Omelettes and other egg dishes are very versatile, as you can throw in whatever cheese, veggies, or meat you have left over in your fridge. Don’t be afraid to experiment with this delicious recipe and toss in additional local ingredients!
- 6 eggs
- 2 tablespoons heavy cream
- 150 g of cheese, grated (any kind of cheese you like – feta works nicely)
- 2 medium onions, chopped
- about 3 cups sliced kale
- 4 tablespoons butter
- salt + ground black pepper
In a medium skillet (easier to do if you use a quality non-stick pan), melt 2 tablespoons of butter, and cook the onions on medium heat until they are soft, for about 5-7 minutes.
Add the remaining 2 tablespoons of butter, the kale and season with salt.
Cook the kale for an additional 5 minutes, stirring often.
Meanwhile, whisk the eggs with the cream and season them with salt and pepper.
Once the kale is done, spread the onion-kale mixture evenly in the bottom of the pan.
Add the cheese on top, and pour the eggs over.
Cover, lower the heat to low, and let cook for 10-15 minutes, until the eggs are set.
Flip over onto a plate, slice, and serve.
Adapted from thebitehouse.com
A Tidbit About Kale: Kale is a leafy, green vegetable with lots of health benefits! As an excellent source of many key nutrients, eating kale is a great way to strengthen your body. Kale is known to have nutrients that aid in improving digestion, reducing inflammation, and lowering cholesterol. It also contains anti-oxidants that may lower your risk of certain cancers. Overall, kale is a must try!