White plate with a green omelette and peas.

Spinach, Kale, Goat Cheese and Peas

It can’t all be sausage and bacon. Sometimes we gotta change it up with something healthy. Thankfully healthy can be goddamn delicious.

It’s really important to remove as much water as possible from the spinach. I failed at this omelette several times because of too much liquid. Though “failing” just means tasty scrambled eggs. So even if you don’t nail it, you’re still good.

This is all about the filling. Make the physical omelette in any style you like.

Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.

Season everything to taste with salt and pepper.

Disclaimer: Though unlikely, eating undercooked eggs can cause illness.

  • 1 Egg
  • 1 tsp Olive Oil or Butter
  • 1 tbsp Frozen Spinach, drained and finely chopped
  • 1 leaf Kale, stem removed, roughly chopped
  • 2 tbsp Peas, fresh or frozen
  • 2 tbsp Chevre (creamy goat cheese)
  • Grated Parmesan and Lemon Zest, to serve
  • Salt and pepper, to taste
  • Cook kale in a pan with olive oil or butter. Season with salt and pepper.
  • Remove kale and add peas to the same pan, cook until warmed through. Season. Remove from pan but keep separate from kale.
  • Beat egg and spinach together and cook as you would any omelette.
  • Add cooked kale and goat cheese, and finish in any style you like.
  • Top with peas, grated parmesan and lemon zest.

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