Ingredients

The following ingredients have 4 Servings
  • 6 large eggs
  • 1 handful chopped kale, (stems discarded)
  • 7 oz (200 g) frozen spinach, (thawed and squeezed dry)
  • 2 tbsp milk ((almond milk or heavy cream))
  • 1/4 cup (30 g) sharp cheddar, (grated)
  • 1/4 cup (30 g) Parmesan cheese, (grated)
  • 1/2 cup (120 g) ricotta cheese
  • 1/4 cup (30 g) mild feta cheese, (crumbled)
  • 1 tbsp fresh herbs, (like parsley or chives)
  • 2 tsp oil for frying
  • pepper

Instruction

  • Make sure all liquid is squeezed out of the spinach. You should end up with a small handful. 
  • Chop the kale and the spinach finely – use a food processor for this if you have one.
  • Add the eggs, milk, cheddar and Parmesan and mix until well combined.
  • Mix the feta, ricotta and chopped fresh herbs in another bowl and season with pepper. Set aside.
  • Heat 1 tsp olive oil in a non-stick pan and pour in half of the egg mixture. Fry on a medium heat until just set.
  • Add half the feta and ricotta mixture on top and gently fold the omelette over. Place a lid on the pan ad cook for another minute until the filling is warmed.Grate some extra Parmesan on top and decorate with crispy kale chips, if using. Keep warm and fry the second omelette.