Ingredients:
1 cup of chopped kale
2 roma tomatoes, cubed
1/2 large onion, chopped
1/2 large bell pepper, chopped
about four cloves of garlic, minced
4 eggs
1/4 cup of whole milk
sea salt
cayenne pepper
sage, oregano and basil
2 tablespoons of butter
Cooking Instructions:
Heat a tablespoon of butter in a small skillet, add the onion, tomatoes, bell pepper and garlic. Cook until they begin to soften and become translucent. Meanwhile, whisk the eggs thoroughly and add the milk, salt, pepper and herbs. In a larger no-stick skillet, heat the other tablespoon of butter and pour in the egg mix. Cover and let sit on medium low, allowing the bottom of the omelet to cook slightly and set.
Add the kale to the onion and tomato mix and stir. Let this cook for a second as the kale softens. The veggies may have some excess moisture that you may want to remove. Add this mix on top of the eggs and cover again for another few minutes, then gently work a spatula around the edge of the eggs. They should be cooked but not browned. Flip one half of the omelet over the other when the omelet is cooked around the edges but still not quite done in the center. This is how you can bend it without it cracking.
Cook this uncovered until brown on the bottom, flip to the other side and do the same. You can turn the heat up a little for this, to medium.
The omelette is an ancient recipe with predecessors ‘alumelle’ or ‘alumete’ dating back to 14th century France.
