Red Kale and Cheese Omelette for Two
Eating vegetables for breakfast is a great diet trick, and this Red Kale and Cheese Omelette can help! And this tasty omelette is low-carb, Keto, low-glycemic, gluten-free, and South Beach Diet friendly. Use the Diet-Type Index to find more low-carb recipes like this one!
This Red Kale and Cheese Omelette for Two is something I made in August when my garden was bursting with Red Russian Kale, but this idea of using greens in an omelette is still a good one, even if you have to buy the kale. And you can use any variety of kale you like for this tasty omelette.This is really a simpler, quicker variation of the Red Russian Kale and Red Onion Savory Breakfast Squares I posted earlier, 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.
Wash and coarsely chop kale until you have about 2 cups chopped kale. If you don’t have red kale, you can use other kale varieties in this, but they may need to be sauteed a bit longer. Heat olive oil in non-stick 10″ frying pan, then saute chopped onion 2-3 minutes. Add kale and let it start to wilt.
Keep turning kale over as it wilts for 2-3 minutes, until it has reduced in size below the top of the pan. 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. Reduce heat and cook about 10 minutes, lifting the edges of the omelette with a plastic spatula and letting the uncooked portion run under.
When the omelette is almost completely cooked but still a bit wet-looking, flip one side over the other. (Photographer error – I’m not sure why I didn’t take a photo of that!) 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, Feta, and Mozzarella Breakfast Casserole from Kalyn’s Kitchen
Red Kale and Cheese Omelette for Two
Eating vegetables for breakfast is a great diet trick, and this Red Kale and Cheese Omelette can help!
- 5 eggs, beaten well
- 1/2 tsp. Spike Seasoning (Optional, but Spike is really good in eggs. Use other seasonings as desired if you don’t have Spike.)
- 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
- Beat eggs with Spike Seasoning in small bowl.
- Heat olive oil medium high in non-stick 10″ frying pan.
- Add onions and saute about 2 minutes, until soft but not browned.
- 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.
- Check pan to see if you need more oil before you add the eggs, and add more if needed.
- Add eggs all at once, then immediately lower heat to low.
- Let omelette start to cook, and when you see firm edges, gently lift them with the turner and let the uncooked egg run under.
- Cook about 10 minutes, until eggs are mostly set but still wet looking.
- Then use turner and gently flip one half of the omelet over onto the other half.
- Cook 1-2 minutes more if needed, then slide omelet out on to serving plate.
- 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.
Recipe created by Kalyn.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Red Kale and Cheese Omelette is a great breakfast for low-carb and Keto eating plans. If you use low-fat dairy products it would be good for the South Beach Diet, any phase.
Find More Recipes Like This One:
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