Kale & Spinach Omelette

Method

1. 1

   Step 1

   Rinse the kale and spinach under cool running water, rubbing the leaves gently, then drain and pat dry with a clean towel. Strip the kale leaves from the stems, thinly slice the tender stems and chop the leaves into small pieces (about 1 cm). Roughly chop the spinach.

2. 2

   Step 2

   Crack the eggs into a bowl, add a pinch of salt and pepper and beat with a fork for about 30 seconds, until the yolks and whites are fully combined and slightly frothy.

3. 3

   Step 3

   Heat 1 teaspoon of the oil in the non-stick pan over medium heat. Add the spring onions and kale stems and cook for 1 minute, until softened.

4. 4

   Step 4

   Add the kale leaves with a small pinch of salt and cook, stirring, for 2–3 minutes until wilted and deep green. Add the spinach and stir for 30 seconds, just until it collapses. Tip the greens onto a plate and wipe the pan clean with a paper towel.

   Tip: Wilting the kale first makes it tender inside the omelette instead of chewy, and cooks off excess moisture so the eggs don’t turn watery.

5. 5

   Step 5

   Return the pan to medium-low heat with 1 teaspoon of oil, swirling to coat. Pour in half the beaten eggs and stir gently with the spatula for 20–30 seconds, drawing the cooked egg from the edges towards the centre. Then stop stirring and cook for 1–2 minutes, until the base is set and pale golden and no liquid egg is left on top.

6. 6

   Step 6

   Spoon half the greens over one half of the omelette. Tilt the pan, fold the other half over the filling with the spatula and cook for 30 seconds more, then slide it onto a warm plate.

7. 7

   Step 7

   Repeat with the remaining oil, eggs and greens to make the second omelette.

8. 8

   Step 8

   Finish each omelette with a pinch of sumac (and chili flakes, if you like) and serve straight away.

Cooking tips

• A good non-stick pan and moderate heat are the secret: too hot, and the eggs brown and toughen before they set.
• Chop the kale small — big pieces make the omelette hard to fold.
• To serve both omelettes together, keep the first one warm in a low oven (about 90 °C) while you cook the second.

Storage & leftovers

An omelette is best eaten as soon as it is made. If you have leftovers, refrigerate them in a covered container within 2 hours and eat within 3–4 days, reheated until steaming hot. The wilted greens can be cooked the evening before and kept covered in the fridge; warm them briefly in the pan before adding them to the eggs.