Le blog de cuisine fun et décalé pour faire le plein de recettes facile, ludiques et colorées!
Par Sandra Thomann

Omelette with Kale & Purslane

Recette d'omelette au chou kale

I have to admit kale, is not my favorite vegetable, I have made attempts, for example by cooking it as a “kale custard” but to choose I prefer even Brussels sprouts lol But with my job, I can not only choose to work with ingredients I love and it is a challenge to find recipes to suit them at best, and I love challenges ;)

For this pretty purple kale (color does not change anything, it is the same as the green ^ ^), I decided to associate it with a small salad that I love, purslane, and make a easy and delicious recipe: an omelet!

In fact, I realized that it is when the kale is not cooked enough that I do not like it, but when it’s well stoved with small onions, it is not that bad finally and embellishes well my little omelet :) My small touch in addition: a dash of nut oil just before serving!

And you, kale or not kale?

Omelette au chou kale

Recette d'omelette au chou kale

Omelette with Kale & Purslane

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main dish
Servings: 4 people

Ingredients

  • 5 large stems kale
  • 1 onion
  • 8 eggs
  • 200 g purslane
  • colza oil
  • walnut oil optional
  • salt and pepper

Instructions

  • Clean the kale, remove the middle of the leaves then chop it roughly. Finely chop the onion.
  • Brown the onion in a little oil and then add the kale and cook for about ten minutes, stirring until the cabbage is tender. If necessary, add a little water to the pan.
  • Beat the eggs, salt and pepper generously. Add half of the purslane to the pan and pour in the eggs. Cook the omelet to your taste (I like it slobbery ^ ^).
  • To serve, place the rest of the purslane on the omelet and sprinkle with a dash of walnut oil.
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Omelette au kale

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Le blog de cuisine fun et décalé pour faire le plein de recettes facile, ludiques et colorées!
Par Sandra Thomann