Kale Omelette with Potatoes and Onions

Servings: 2
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Calories: ~320 kcal per serving

Ingredients:

• 4 large eggs

• 1 small potato, peeled and diced small

• 1 small onion, thinly sliced

• 1 cup kale, washed, stems removed, and chopped

• 2 tablespoons olive oil or butter

• Salt and black pepper, to taste

• Optional: 30g grated cheese (cheddar, feta, or your choice)

• Fresh herbs (parsley, chives, or thyme) for garnish

Instructions:

1. Cook the potatoes:
   Heat 1 tablespoon olive oil in a non-stick skillet over medium heat. Add diced potatoes and cook for 8–10 minutes, stirring occasionally, until tender and slightly golden.

2. Sauté the onions and kale:
   Add the sliced onions to the skillet and cook for 2–3 minutes until soft. Add the chopped kale and cook for another 2–3 minutes until wilted. Season with salt and pepper.

3. Prepare the eggs:
   In a bowl, beat the eggs with a pinch of salt and pepper. Stir in cheese if using.

4. Cook the omelette:
   Pour the eggs over the potatoes, onions, and kale in the skillet. Reduce heat to low and cook gently until the eggs are mostly set. You can cover the skillet with a lid to help cook the top evenly.

5. Finish and serve:
   Fold the omelette in half or serve as is. Garnish with fresh herbs. Serve hot with toast or a side salad.