There are two kinds of people in this world; those who like breakfast food and liars. Sure, maybe you don’t like to eat first thing in the morning or pancakes aren’t your bag but my guess is there is some kind of breakfast food you enjoy. Even my husband who is ‘not a big breakfast person’ can’t turn down a good omelette.
This one is packed with kale and Peppadew peppers and held together with creamy avocado and a touch of parmesan. If you haven’t tried Peppadew peppers, there similar to a regular roasted red pepper but a little more sweet and they have a slight zing to them. If you can’t find Peppadew, roasted red peppers from a can or jar would be great with this, too. I top this omelette with fresh herbs and crème fraîche to add a touch of brightness to the dish. You can also add a dollop of sour cream or yogurt.
A special shoutout to our neighbor friends and their chickens who provide us with such bright, beautiful eggs every week. Fresh, free range chicken eggs make a difference and Jay and I are so fortunate to have easy access to them.
To keep things simple, I omit the milk you typically have in an omelette. I personally love the texture you get from just eggs, but I also do this because we rarely have milk in the house since we’re not around a lot this time of year.
Fancy? Yes. Quick and easy? Yes, yes. This can absolutely be done on a weekday or you can switch up your usual weekend breakfast routine. Try it out and tell me about it below!
Kale Peppadew Avocado Omelette
Makes 2 Omelettes
- 2 Cups Chopped Kale
- 2 Tps Olive Oil
- Salt
- Pepper
- 4 Eggs
- 10-12 Peppadew Peppers or 1 Roasted Red Pepper sliced
- 1/2 Cup Grated Parmesan
- 1/2 Diced Avocado
- Crème Fraîche or Sour Cream (optional)
- Chopped Basil and Parsley (optional)
Heat a large skillet over medium heat and add the olive oil to the pan. Toss in the kale, season with salt and pepper to taste and allow to cook down for 2-3 minutes. Meanwhile, whisk the eggs in bowl and add a pinch of salt and pepper. Remove the kale from the pan and set aside. Add addition oil, if necessary, and pour half of the egg mixture while swirling the pan to coat the bottom. Place the kale, peppers, parmesan, and avocado to the inside and cover. Cook for 2-3 minutes or until the top of the eggs look cooked and no longer glossy. Use a spatula to fold the egg over. Top with fresh herbs and crème fraîche and enjoy!
