Kale and Eggs
Okay, lets’ be honest. The taste of kale isn’t all that, but, some of us health nuts insist on including it in our diet. Good job!
The inspiration for this recipe came from Persian Nargesi (spinach and egg) that makes a dish resembling daffodils. But, you can easily turn it into a regular omelette.
Ingredients (serves 1):
- 3 garlic cloves, minced
- 1/2 tsp each: garam masala, ground cumin and coriander ( use half if not used to spices)
- 6-8 oz fresh kale or (~ 1 cup frozen), stems removed and coarsely chopped or thawed
- 1/2 cup chicken broth or vegetable broth or water
- salt & pepper
- 2 eggs
- cheddar cheese
Time: 20 min
- Heat enough oil/butter in a large skillet over medium heat, saute the minced garlic ’till soft (~1 min). Stir in the spices and cook ’till fragrant (~ 1 min). Use more oil/butter, if needed.
- Add kale and broth/water. Turn heat up and simmer ’till all the liquid evaporates. Season with salt and pepper.
- Flaten the kale, break the eggs one at a time and gently place on top of the mixture.
- Cover and cook ’til the egg whites are set and the egg yolk is still runny (~1-2 min).
- Follow steps 1 and 2.
- In a small bowl whisk eggs. Melt oil/butter in small skillet on medium heat. Add eggs and cook ’til almost set (~5-6 min). Lift the edges with the spatula to allow uncooked portion to flow underneath.
- Top with cheese. Spoon kale onto half the omelette.
- Slip spatula underneath the other half and gently fold in half.
- Slide onto a plate.