This Kale Omelette is the most delicious breakfast or light dinner for any day of the week.
Plus, this easy omelette recipe is also gluten-free, keto-approved, and perfect as a Christmas weekend brunch recipe with its vibrant Christmas colors.
I am a big fan of omelettes and eggs in general. When I am not making scrambled eggs for breakfast, I go for different kinds of omelettes.
I have fallen in love with kale and its amazing health properties. Kale is actually high in protein, vitamin C, and A, so a great vegetable to add to your breakfast.
So here’s how I am pairing kale and eggs into a simple kale omelette that I hope you try!
Is Kale Keto-friendly?
Yes, absolutely kale is a very low-carb vegetable like broccoli. It contains only 3.6g net carb per 100 grams.
How To Make Kale Omelette
Like any omelette recipe, this kale omelette is pretty easy to whip in less than 15 minutes in the morning.
The only time-consuming part when you cook with kale is trimming and chopping it.
In fact, kale is tougher than spinach and much more difficult to chop. But below, I will share my tips to save time when cooking kale recipes.
First, let’s see all the ingredients you need to make this lovely kale omelette recipe.
- Large Eggs
- Olive Oil
- Butter – the combination of butter and olive oil makes the omelette flavor so delicious. But, if you want to make a dairy-free omelette, skip the butter and add more olive oil or coconut oil.
- Kale – you can use large leaves or baby kale. It’s up to you. Keep in mind that large kale bunches are slightly tougher than baby varieties because the leaves are thicker.
- Grated Parmesan – or any hard grated cheese flavor you love. Even though I really think kale pairs well with parmesan, some people prefer feta cheese.
- Garlic Cloves
- Chili Flakes – for an ultra spicy touch.
Trimming The Kale
First, wash the kale leaves under cold water, shake to remove excess water, and pat dry roughly with a clean kitchen towel.
Then, use your hands to pull the leaves around the kale stem – don’t use a knife for this. It takes more time, and it’s so much easier to shred by hand!
Discard the hard stem in the center and set aside the kale leaves.
Finally, using a sharp knife, chop the kale leaves finely. I like to squeeze the leave into a sort of ball shape and then chop them. It makes it easier than placing the leaves flat on the chopping board.
First, in a skillet over medium heat, warm butter, and stir fry the chopped kale until it’s slightly wilted – it takes about 2 minutes.
Season with salt and crushed garlic, stir to combine, then when cooked through, set aside on a plate.
Rub a piece of absorbent paper in the pan to remove kale pieces.
Now add the olive oil to the same non-stick skillet and warm under medium heat.
Meanwhile, crack the eggs in a bowl with salt, pepper, and chili flakes. Beat the eggs with a hand whisk to combine the egg mixture evenly.
When the oil is hot, add the whisked eggs to the pan, tilt the pan to spread the eggs, and cook them for a few minutes until the sides of the omelette are set and start to dry out.
Then, lift one of the sides with a spatula and let the uncooked eggs from the middle run under the cooked eggs.
Once the middle of the omelette starts to dry, sprinkle some parmesan on one half of the omelette and top with cooked kale pieces.
Fold the omelette in half and reduce to low heat, cooking until the cheese is melted.
Serve the kale omelette with some of the toppings below:
- A drizzle of hot sauce
- Sour cream
- Freshly chopped hears like parsley or basil
- A pinch of paprika
There’s an infinity of options to make this omelette even better.
For example, you can make a kale mushroom omelette by adding 1/2 cup of sliced button mushrooms to the recipe.
Or add 1/3 cup of chopped red bell peppers.
Make sure you fry them while you stir fry the kale.
Other options consist of adding:
- A tablespoon of heavy cream to the whisked eggs.
- A different cheese like cheddar, Emmental, or Provolone.
More Keto Egg Breakfast Recipes
Below I listed my other favorite egg-based recipes for breakfast or a light dinner:
Have you made this keto omelette recipe for your breakfast? Share a comment or review below,
Want My Kitchen Equipment?
- 1 cup Kale trimmed, finely chopped – about 1 large leave
- 2 teaspoons Butter divided
- 1 Small Garlic Cloves peeled, crushed
- 2 large Eggs beaten
- 2 teaspoons Olive Oil divided
- ¼ teaspoon Salt divided
- 2 tablespoons Grated Parmesan
- 1 pinch Chilli Flakes or ground pepper
- Crack and beat eggs in a small bowl. Season with salt, pepper and set aside in the fridge while cooking the kale.
- Wash, trim and finely chop kale leaves into small pieces – watch my picture above for visual help.
- Heat a non-stick skillet over medium heat, warm 1 teaspoon of butter and 1 teaspoon of olive oil. When hot, add chopped kale, crushed garlic a pinch of salt and pepper.
- Stir fry for about 1-2 minutes, until the kale has wilted slightly. Take off the skillet and set it aside on a plate.
- Rub a piece of absorbent paper in the skillet to give it a quick clean.
- Add remaining 1 teaspoon olive oil and 1 teaspoon of butter melt, warm, and spread it evenly into the pan, tilting the pan in a rotating motion.
- Reduce to medium-low heat, add beaten eggs and tilt the pan again to spread the egg mixture all over the pan.
- When the sides of the omelette are set and start to dry out, lift them with a spatula to let the uncooked eggs from the middle run under and cook.
- Once the middle of the omelette starts to set, sprinkle the grated parmesan and cooked kale.
- Fold the omelette in half, reduce to low heat and keep cooking until cheese is melted.
- Gently slide on a plate and adjust seasoning, adding more salt, pepper, or a pinch of chili flakes to taste.
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Posted In:EggVegetablesOne PanGluten-FreeGrain-FreeHealthyKetoLow-CarbNut-FreeVegetarianBreakfastLunchChristmasEasyUnder 20 Minutes
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My son loves it 😊Even presented it in school in their cafe project. Thanks!
Thanks for the recipe and it was delicious.I have made lots of omelettes but this was the best.I will have that one as a weekly.