Kale in an omelette - Jadranka Blažić
Kale in an omelette - one of the few universal dishes that can be used for all three daily meals, and if it is for breakfast, whole eggs can be used.
This variant is feasible for lunch, especially if you had a really good breakfast and are still not hungry.
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Kale in an omelette - Jadranka Blažić
Kale in an omelette - one of the few universal dishes that can be used for all three daily meals, and if it is for breakfast, whole eggs can be used.
- 3 large leaves of leafy kale
- 200 ml of egg white
- 1 onion or half a leek
- so
- beaver
- spices
- 1 tablespoon of grape seed oil
- Wash the kale leaves and remove from the stem.
- Roll all the leaves without the stem like a pancake and cut into 1cm thick noodles.
- Clean the onion and cut it into small cubes.
- Place on heated oil to fry in salted water. When it acquires a glassy color, add chopped leaves of leafy kale.
- Season to taste. I seasoned with salt, pepper, garlic and onion powder and chopped chives.
- When the liquid has all evaporated, reduce the temperature and distribute everything finely in the pan and pour over the egg whites that you previously whipped a little.
- Cover and let the egg whites cook gently. When the egg whites are completely white, the dish is ready. For me, it was nicely baked in a Teflon pan and the set could be turned over onto a plate.
