Filter
Reset
Sort ByRelevance
JBrown
Omelet with kale
Share
Tweet
Pin
Whatsapp
Print
Directions
-
Cut the garlic into slices and the pepper into strips. Heat in a wokwat spoons of olive oil and fry the garlic and paprika for 2-3 minutes. Add the kale hand by hand and let it shrink in the meantime. Add some salt, pepper and 20 ml water per person and smother the kale in 4-6 minutes. Let the moisture evaporate.
-
Meanwhile, beat the eggs with cheese and some pepper. Heat some olive oil in a frying pan and let the egg mixture flow over the bottom. Let the omelette solidify in 3-4 minutes and turn golden brown on the underside, wipe it already solidified to the middle and allow the still liquid egg to flow on the pan base.
-
Put the kale on one half of the egg and fold the omelette double. Cut the omelette into pieces. Tasty with potatoes from the oven.
-
20 minMain dishbutter or margarine, rib chops, potato slices, broccoli florets, cherry without pit in syrup, cream brie,chops with cherries and brie
-
25 minMain dishwater, chicken broth tablet, onion, peanut oil, yellow rice, Parisian carrots, peas in pot, breaded cod fillet, cucumber, dill-horseradish dressing, fresh flat parsley,crispy cod with colorful rice and cucumber dip
-
180 minMain dishrib-bovine, coarse Zaanse mustard, unsalted butter, garlic, winter carrot, celeriac, meat broth tablet, beer, tap water, sticking potato, leeks, celery,beef stew with winter vegetables
-
110 minMain dishromatomat, sprig of thyme, traditional olive oil, thick balsamic vinegar, sea salt, small red onion, Red wine vinegar, garlic, brown lentils in tin, gorgonzola, fresh parsley, fresh chives, fresh dill,yotam ottolenghi's lentils with tomatoes
Nutrition
330Calories
Fat38% DV25g
Protein30% DV15g
Carbs3% DV9g
Loved it