Curried Kale Omelet recipe

This spicy twist on a classic omelet is the creation of Leah Smith, Director of Outreach at the Agricultural Institute of Marin.

  • Olive oil, butter or coconut butter
  • ½ to one bunch of locally grown lacinato kale
  • 2-4 farmers market fresh eggs
  • ½ teaspoon curry
  • Sea salt to taste

Optional:

  • Cayenne pepper – a touch
  • Local Chevre Goat Cheese
  • Seasonally available California ripe avocado Wash and chop the kale as fine or coarsely as you like. Take 2-4 eggs and whip them up nice and airy with a fork or wisk in a bowl.

Using a frying pan, sauté the chopped kale in either olive oil, butter or coconut butter for 5 minutes. (Coconut butter tastes the best, but is not a local product. The other two can be found locally and taste great). While sautéing, add curry seasonings and salt as per your preference. I recommend a ½ of teaspoon of curry seasonings per bunch of kale. If you use less than a full bunch, adjust accordingly. If you like it a little spicy, add cayenne to taste to your kale.

Remove the kale from the pan. Use the same pan and add additional olive oil, butter or coconut butter – about ½ tablespoon. Make sure that the whole bottom of the pan is coated with the butter or oil. Whip up the eggs one more time before putting them into the pan. Once the eggs are nearly finished, put the kale inside and turn half of the eggs over on itself to make an omelet.

Once you are done, put the omelet on a plate and if you would like, add some fresh chevre goat cheese on top and/or sliced avocado, this makes for a delicious hearty breakfast or brunch. East and West Gourmet’s sweet pepper sauce goes great with the combination – drizzled on top of the omelet for a sweet and spicy twist! Grab a farmers market fresh and seasonal piece of fruit, slice it or section it, and you’ve got a delectable combination!