A bundle of fresh kale is quite versatile … use it to make a pot of Zuppa Toscana soup, a topping for a meatless pizza AND as a filling for this delicious three egg omelette.
Kale and Cheese Omelette
Kale and Cheese Omelette – serves 2
5-6 eggs, lightly beaten
1 tbsp olive oil
1/4 cup onion, finely minced
2 cups kale, cleaned, sliced into 1/2 inch strips
pinch of salt and black pepper
4-6 tbsp grated or crumbled cheese of choice (ie. old cheddar, feta)
Garnish – 1 ripe avocado, cubed, hot sauce or salsa
Add the oil to a 9 inch non-stick pan, over medium heat, and saute the onion, just until lightly golden. Add the kale, tossing gently to coat the kale with the oil and mix with the sauteed onion. Sprinkle some salt and pepper over the top. Cover with a lid and let steam for 3-4 minutes until the kale is wilted. Transfer kale and the onions into a small bowl and set aside
Return the pan to the heat and add half the beaten egg egg mixture. When almost set, scatter half the sauteed kale and cheese over the top of the omelette.
Fold over and continue cooking until the egg is set.
Repeat with the remaining half of the egg mixture.
Serve with the garnish of your choice. In this case, I topped each omelette with half the diced avocado and a couple of tablespoons of spicy salsa.
Zuppa Toscana Soup
Kale Pizza …. with or without hot Italian sausage – saute two cups of sliced kale, a pinch or two of salt and a pinch of black pepper and a quarter cup of finely diced onion in a tablespoon of olive oil. Let cool and top pizza.
Bake for 15-18 min at 425 deg F in a preheated oven.