We love having curly kale in the winter. This healthy veg is full of flavor and nutrients. The other day I had some leftovers, which inspired me to create a tasty lunch. This omelet tastes great warm or cold. Making it an easy treat to bring for your worklunch as well.
When I finished cooking this dish, I was worried that this healthy creation would have no flavor. However, the strong flavors of the kale, artishoke and feta come together beautifully. It is also very filling, making it easier for me to stick to my new years resolutions. My colleagues had a taste, and insisted I share the recipe, luckily it is surprisingly easy!
Winter omelet (2 – 3 portions)
- 150 grams of finely sliced curly kale (could be replaced with cavolo nero or spinach)
- 200 grams of (tinned) artishoke hearts, in wedges
- 100 grams of feta
- 2 eggs
- 2 tbsp soft curd cheese, known as “kwark” in Holland
- 1 tbsp of oil for frying
- Blanch your kale for one minute in boiling water.
- Drain and cool your kale.
- Mix the kale, eggs and soft curd cheese and season to taste.
- Heat a frying pan and add your oil. Get your pan as hot as possible.
- Add your mix and lower the heat right away.
- Spead the artishoke pieces over your omelet and push them in gently.
- Crumble your feta over your omelet and push in gently as well.
- Cover and fry on a low heat until your egg has set.
Enjoy your omelet with a salad and a glass of white wine!
