Scalet kale omette

Ingredients

Serves: 2 people

  • 1 bunch Scarlet Kale | roughly torn
  • 1 bunch Chives, Parsley or Basil
  • 8 shiitake mushrooms | sliced
  • 4 free range eggs
  • 1 knob good quality butter

Preparation

STEPS

  1. In a bowl, crack the eggs, season and whisk until slightly frothy.
  2. Heat butter in a pan over a medium-high heat, add mushrooms and sauté for 2 mins.
  3. Stir in the kale and herbs and sauté for 10 secs before adding egg mixture evenly.
  4. Once the bottom is set but the top slightly wet, fold over and slide omelette onto a plate.

Tip

Keep your leaves fresh in 2cm (1 inch) of water and plenty of light.

Get
inspired

Baby pak choi stir-fry

Baby pak choi stir-fry

Make it
Coriander (cilantro) & roasted veggie couscous

Coriander (cilantro)& roasted veggie couscous

Make it

Alive with
roots