06 Feb

SLOW-COOKED KALE OMELETTES ♡

SLOW-COOKED KALE OMELETTES
This is a great meal for two that is so filling and delicious. I've beautified it by making it healthy.
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Ingredients
  1. 1 heaping pound kale, ribs removed
  2. 1/8 cup extra virgin olive oil
  3. 2 sprigs rosemary
  4. 1/2 teaspoon sea salt, or more to taste
  5. 1 dried chile de arbol, broken into pieces OR 1/2 teaspoon red chile flakes
  6. 1 cup sliced yellow onion (about half a whole onion)
  7. 2 large garlic cloves, thinly sliced
  8. 2 Tbsp. ghee (or more olive oil)
  9. fresh ground pepper
  10. 8 extra-large eggs
  11. 1/4 hemp milk
  12. 6 ounces raw goat cheese
Instructions
  1. Bring a large pot of salted water to a boil. Blanch the kale for 1 1/2 minutes, drain, let it cool, and squeeze out excess water. Chop it up and set aside.
  2. In a large skillet, warm the olive oil over medium heat. Add the rosemary sprigs and chile and cook for one minute. Reduce the heat to low, add the onion and salt, cook for two minutes, and then add in the garlic slices and stir. Cook for about 8 minutes until the onions are soft and starting to brown.
  3. Turn the heat to medium-low, add the kale and ghee or oil, stir to coat. Cook for 25-30 minutes, stirring occasionally until the kale is almost black and charred at the edges. Remove the rosemary sprigs and chile de arbol, if using. Pepper flakes stay. Sprinkle some fresh ground pepper, taste for salt, and set aside.
  4. Heat a 10'' pan over medium-low heat with a small pat of butter or ghee at the bottom. For each omelette, beat 2 extra-large eggs with a Tbsp. of milk. Add the eggs to the pan and let them cook for about a minute and a half. Use a spatula to lift up one corner of the eggs, tilt the pan, and let the liquid egg on top, run underneath. When the top is still soft but the omelette mostly set, put a few spoonfuls of the kale down the center and a generous sprinkle of goat cheese on top. Gently fold the omelette into thirds, like an envelope, and slide it onto a plate. Repeat with remaining omelettes.
  5. * For the frittata, preheat the oven to 425'. Warm the kale in a 12'' skillet over low heat. Whisk the eggs and milk in a bowl and pour them on top of the kale. Cook on the stove for about 4 minutes. Crumble the cheese on top and finish it in the oven for another 6-10 minutes until you shake the pan (careful, hot handle) and the center looks just a tad jiggly. It will set as it cools.
  6. Serve with a handful of fresh greens on top
Notes
  1. I use a 10'' non-stick for a one-person omelette. I think you could make a frittata in a 12'' if you weren't up for making individual omelettes. You want a really hearty sized bunch of kale as it shrinks down significantly after the blanch. Too little and you'll only wish you had more, too much and there won't be enough room in the pan for it to fully crisp up on the edges. You'll want to weigh the bundle to get this just right and use your largest pan either way.
Adapted from Kale recipe adapted from Suzanna Goin via Bon Appetit and likely in her latest a.o.c cookbook
The Belly Fit Club http://thebellyfitclub.com/wordpress/
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