Omelet with kale

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.