I’m on a bit of a health kick with my recipes just now and this kale and spinach souffle omelette is no exception. Sometimes you just want to ditch the carbs and really get into those veggies and know that the comfort food you’re making is also super healthy too.
I love souffle style omelettes, just making an omelette puffy makes it feel more filling, more of a main dish rather than something quick and easy thrown together at the last minute.
don’t get me wrong, you can make this kale and spinach souffle omelette really easily and quickly but it does look better than your usual flat omelette on the plate I feel. I guess you’d call it plate appeal and that works for me.
For a weekend this makes a super lazy day breakfast, you know when you have a bit of time to sit down properly and take time over your breakfast instead of rushing it down to get out of the door for work. A mug of coffee and the Sunday papers and this kale and spinach souffle omelette makes the perfect start to the day!
It makes a perfectly good lunch dish too and if you fancy something light in the evening, this is the dish for you. Serve with some salad and maybe a bit of crusty bread and you are good to go.
If you are not yet a fan of kale, where the hell have you been for the last few years? This is a super food par excellence and you can use it in so many ways. Saute or steam like spinach as a side veg, it makes a great soup, add to stews etc, chuck it into a smoothie and even make it into crisps. As for the spinach content, well if it’s good enough for Popeye what more do you want.
- 1 handful fresh kale
- 2 handfuls fresh spinach
- 2 ripe tomatoes
- 1 clove garlic minced
- 1 tbsp chopped onion
- 1 tbsp fresh chopped basil
- 2 eggs
- Salt and pepper to taste
- Preheat oven to 180C
- Saute onion for 2 mins then add garlic for 2 mins
- Add tomatoes, greens, 1 tbsp water and seasoning
- Lower heat, cover and cook for 5 minutes
- Remove from pan and keep warm on a plate
- Add 1 tbsp oil to pan
- Separate eggs and whisk egg whites to soft peeks
- Carefully fold in broken egg yolks
- Pour into pan and let it sit for 2 minutes
- Add veggies and basil
- Cook in oven for 5 minutes
- Remove, fold and serve with a salad