I’m staying on the family farm this week and while the daytime temperature is pleasant, the mornings are so chilly that I haven’t made a green smoothie all week.
Some green-food advocates might suggest a warm vegetable soup, but I that would take the fun out of breakfast. instead, I plan to provide you with a multitude of healthy, hot, fun and tasty breakfast solutions and my high protein Omelette with Kale & Chia Seeds, which uses leftovers and ticks the green box, is just one of them.
This high-protein recipe achieves two things:
- It avoids food wastage by using leftovers from last nights dinner; and
- It helps us to still get those daily morning greens during winter, because some mornings are just too cold to make smoothies!
small frying/omlette pan
- 2 eggs
- 1 cup torn kale leaves, loosely packed (leaf only, no stem)
- 1 tsp chia seeds
- EVOO* for cooking
Choose to add any one or more of the following:
- 30g goats fetta
- Sml handful leftover vegetables (e.g. stir-fried, baked, steamed etc)
- Sml handful leftover meat (e.g. roast, steak, chops, etc)
- 1 tsp chives, basil, or parsley finely chopped
- In a small bowl, whisk the eggs and set aside.
- Heat the frying-pan to high, coat the base with a drizzle of EVOO, add the kale and stir for 2 minutes or until bright green in colour and still holding shape. Remove from the pan and set aside.
- Reheat the frying-pan to low-medium heat, add the eggs, ensuring that they spread to the edges of the pan.
- Immediately scatter the kale and any Optional Extras on top of the egg before sprinkling with the chia seeds.
- Continue to cook the omelette on low-medium heat for 2-3 minutes, or until the egg is just set and no longer runny.
- Use a spatula to gently loosen the omelette from the pan and serve immediately.
*EVOO – extra virgin olive oil
- No kale? – Use spinach or silver beet
- No goats cheese? – Any cheese will do
- No leftovers? Try grating 1/2 a fresh zucchini, or cook a little extra the night before