It may not be much, but it’s the perfect combination of ingredients to make a good old fashioned hot breakfast. When the thermostat dips to way below zero, there’s nothing better than a tummy full of good food. I buy enough kale to get me through a week’s worth of warming breakfasts. Finished it off with an Ambrosia apple, it’s a most delicious winter morning feast.
Kale and Goat Cheese Omelette
Purists - please note - I am sure this is not the "correct" method for omelette making. But it works for me. I buy kale in large quantities and prep it all at once so that it's ready in the fridge when I am. Fresh kale can also be frozen.
2 c fresh kale, washed, trimmed and chopped into three inch lengths
4 tsp olive oil
¼ c low sodium chicken stock or water
½ tbsp Shichimi-Togarashi* (see note), or substitute a blend of taosted sesame seeds, chili pepper flakes, black pepper and ½ tsp grated orange zest
¼ c soft goat cheese, mixed with ½ tsp grated lemon zest
2 whole eggs
2 egg whites
½ tbsp unsalted butter
1. Prepare the kale. In a large non-stick skillet, heat 2 tsp of the olive oil over medium-high heat. Add the chopped kale and stir for a few minutes. Add the chicken stock and the Shichimi-Togarashi, continuing to stir, until the kale is wilted but still has some crunch. Remove from heat and set aside.
2. In a small non-stick skillet, heat the remaining oil and butter over medium heat. When the butter foams, break the two eggs into the pan, and add the two egg whites. Swirl the eggs with a fork to break up the yolk, and season to taste with salt and pepper. Cook the eggs, lifting the edges with a spatula to distribute the eggs and cook them further.
3. When the eggs are set but still soft, place the goat cheese in dollops over the eggs. Add the kale, covering the entire surface of the eggs. With a spatula, gently fold the eggs over to form an omelette.
4. Cover the skillet with a lid, reduce heat to low and let cook for a couple of minutes more.
Serves one very grateful diner.