Kale, shallot and goats' cheese omelette

Kale, shallot and goats' cheese omelette

Today's recipe is super simple, yet super tasty. This kale, shallot and goats' cheese omelette is actually one of the first meals I cooked when we got back from our trip to New Zealand. I was feeling quite exhausted from getting back to work with jet lag and wanted something quick, simple, satisfying and healthy. 

Kale, shallot and goats' cheese omelette | Beloved Kitchen
Kale, shallot and goats' cheese omelette | Beloved Kitchen
Kale, shallot and goats' cheese omelette | Beloved Kitchen

I had bought some gorgeous smoked garlic salt during my trip from the Riccarton farmers' market in Christchurch (an absolute must if you're ever there on a Saturday morning). A lady called Michelle has a little stand where she sells all kinds of beautiful handmade salt blends from her company Saveur de Sel. She uses flaky Marlborough sea salt and pairs it with all kinds of interesting aromatics and flavours. I had a hard time picking just one flavour because all of the blends sounded so inspiring - citrus and thyme, lovage and kelp, lavender, red wine, orange and fennel... the list goes on. She recommended the smoked garlic salt made with wood-smoked organic Canterbury garlic, as I wanted something versatile that I could use in everyday cooking. This stuff is insanely good, and I've been loving incorporating it into my recipes since I've been back.

Kale, shallot and goats' cheese omelette | Beloved Kitchen
Kale, shallot and goats' cheese omelette | Beloved Kitchen

If you can get your hands on some good-quality smoked garlic salt, it will make this omelette sing. If you can't find it, fear not! Try swapping in some smoked garlic and salt flakes - or even fresh garlic. Besides that there's really not much to it - saute some shallots, kale and salt in olive oil or butter to create a super tasty filling. Make an omelette, add the filling, top with a bit of crumbled goats' cheese, and fold it over. Perfect for a quick weekday meal or as part of a brunch spread.

Kale, shallot and goats' cheese omelette | Beloved Kitchen

Enjoy!

-xo KA

Kale, shallot and goats' cheese omelette

This omelette is incredibly easy to throw together, and with lots of sturdy greens it makes for a nice and healthy meal. If you can get your hands on some good-quality smoked garlic salt, it makes for an amazing omelette. If you can't find any, try swapping it for smoked garlic or regular garlic and a bit of flaky salt.

Ingredients:

  • 3 tbsp olive oil or butter, divided
  • 2 French shallots, finely diced
  • 5-6 leaves dino kale (cavolo nero), finely shredded
  • 1/2 tsp smoked garlic salt
  • 5 eggs
  • 1 splash milk of choice
  • 1 pinch fine pink or sea salt
  • Freshly ground black pepper
  • Approx. 50g | 1/4 cup goats' cheese, crumbled

Method:

Add 2 tbsp oil or butter to a large frying pan over medium high heat. Add the shallots and smoked garlic salt and saute for a few minutes, until the shallot becomes golden. Add the kale and saute for a further 5 minutes, until cooked throughout. Remove from pan and set aside.

Meanwhile, whisk the eggs, milk, fine sea salt and pepper in a medium bowl until combined.

Once the shallots and kale are done, wipe down the pan and add the last tablespoon of oil or butter. Heat the pan over medium-high heat, pour in the eggs, and cook until the bottom is set and golden, 5-6 minutes. During this time, you can pull the edges of the omelette in towards the centre of the pan, tilting the pan to allow the uncooked egg on top to flow to the sides of the omelette. Once set, flip the omelette over and cook for another 2 minutes until golden (to do this, I like to slide the omelette onto a large plate). Once the bottom is cooked, arrange the shallot and kale mix to cover half of the omelette. Arrange the goats' cheese over top of the kale mix and fold the omelette over.

Serve with a side salad and some bread as a quick weekday meal or as part of a larger brunch spread. 

Serves 2 as a main, or more as part of a brunch spread.

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