Kale and Cheese Omelette for Two

This tasty Kale and Cheese Omelette for Two will help you start the day with a healthy dose of leafy greens! And it’s quick and easy to make.

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This very tasty Kale and Cheese Omelette for Two is something I made when my garden was bursting with Red Russian Kale, and I loved this combination for a healthy breakfast idea. But this using greens in an omelette is such a good way to eat a healthy breakfast, even when you have to buy the kale. And if you use baby kale, that will make this omelet even quicker to get on the table.

This is really a simpler, quicker breakfast with similar flavors to the Kale and Red Onion Savory Breakfast Squares I liked so much, but if you’re cooking for one or two you might like this recipe even better. Everyone needs to eat more greens, and this is a tasty way to get some into your diet.

What ingredients do you need for this recipe?

• eggs
• Spike Seasoning (affiliate link), or other all-purpose seasoning that’s good on eggs
• chopped onion or red onion
• Olive Oil (affiliate link)
• chopped kale or baby kale leaves
• grated white cheese of your choice

What if you don’t like kale?

Every type of dark leafy greens is loaded with nutrients, and if you’re not a fan of kale you could use other greens like chard, collards, spinach, or broccoli rabe in this omelet.

Why are leafy greens like kale so healthy?

Leafy greens are low in calories and high in fiber, and they are loaded with vitamins and minerals. Read more about Leafy Greens and why they are such a healthy food.

How to Make Kale and Cheese Omelette for Two:

(Scroll down for complete recipe with nutritional information.)

1. Wash and coarsely chop kale until you have about 2 cups chopped kale, or if you use baby kale it doesn’t need to be chopped.
2. Heat olive oil in non-stick 10″ frying pan, then cook the chopped onion 2-3 minutes. Add kale and let it start to wilt.
3. Keep turning kale over as it wilts for 2-3 minutes, until it has reduced in size below the top of the pan.
4. Check the bottom of the pan to see if you need a bit more oil, the pour in beaten egg and top with grated cheese.
5. Reduce heat and cook about 10 minutes, lifting the edges of the omelette with a plastic spatula and letting the uncooked portion run under.
6. When the omelette is almost completely cooked but still wet-looking, flip one side over the other. (Photographer error – I’m not sure why I didn’t take a photo of that!)
7. Serves two happy breakfast eaters.

More Dishes with Eggs and Kale

Baby Kale, Mozzarella, and Egg Bake from Kalyn’s Kitchen
Potato and Kale Spanish Tortilla from Love and Olive Oil
Kale, Mushroom, and Cheese Breakfast Casserole from Kalyn’s Kitchen

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Yield: 2 servings

Kale and Cheese Omelette for Two

Prep Time 30 minutes

Total Time 30 minutes

Eating vegetables for breakfast is a great diet trick, and this Kale and Cheese Omelette can help!

Ingredients

• 5 eggs, beaten well
• 1/2 tsp. Spike Seasoning (see notes)
• 2 T chopped onion or red onion
• 1-2 tsp. olive oil (or more, depending on your pan)
• 3 oz. chopped kale (2 cups chopped kale. You could use other greens like chard, collards, spinach, or broccoli rabe.)
• 1/3 cup grated white cheese of your choice

Instructions

1. Beat eggs with Spike Seasoning (affiliate link) in small bowl.
2. Heat olive oil medium high in non-stick 10″ frying pan.
3. Add onions and saute about 2 minutes, until soft but not browned.
4. Add kale all at once (it will be above the top of the pan.) Let kale wilt for a minute or two, then use a large turner to turn it over so it wilts evenly and reduces in size by at least half. This will take 2-3 minutes.
5. Check pan to see if you need more oil before you add the eggs, and add more if needed.
6. Add eggs all at once, then add grated cheese and immediately lower heat to low.
7. Let omelette start to cook, and when you see firm edges, gently lift them with the turner and let the uncooked egg run under.
8. Cook about 10 minutes, until eggs are mostly set but still wet looking.
9. Then use turner and gently flip one half of  the omelet over onto the other half.
10. Cook 1-2 minutes more if needed, then slide omelet out on to serving plate.
11. Serve topped with fresh parsley if you have parsley in your garden that’s begging to be used. This is great served with sour cream on top.

Notes

Spike seasoning is really good in eggs, but use other seasonings as desired if you don’t have Spike. Recipe created by Kalyn.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 278Total Fat 19gSaturated Fat 6.9gTrans Fat 0gUnsaturated Fat 10.4gCholesterol 479mgSodium 706mgCarbohydrates 5.4gFiber 1.1gSugar 2.1gProtein 21g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Kale and Cheese Omelette is a great breakfast for low-carb eating plans. If you use low-fat dairy products it would be good for the original South Beach Diet, any phase.

Find More Recipes Like This One:
Use Breakfast Recipes to find more low-carb recipes like this one!Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2008, when I had Red Russian Kale growing in my garden. It was last updated in 2021.

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