For St. Patricks day I am making this fun green omelet. Green is the color of the heart chakra and today we celebrate it with everything green. I love this dish because it’s great to start the day with a nice dose of green vegetables which just so happens to be good for your heart.
These eggs are amazing because they’re a fun food with an electric green color but no food dye.
To make it green I blend kale with the eggs before cooking. Kale is full of antioxidants, is anti-inflammatory and high in iron, vitamin A and K.
I make the omelet plain but it can be filled with goat cheese, tomatoes or herbs, whatever you like. I serve it with sprouts and sauerkraut. If you like toast with your eggs make the Paleo Rosemary Bread, it’s a great match. You can always serve ‘Green Eggs and Ham’.
I use the fork method for making an omelet: Pour the eggs into the hot pan and immediately start mixing them with a fork until the curds begin to form. Be sure to stir from the edges to cook evenly. Once the curds begin to form stop stirring for a few seconds before using a spatula or fork to fold the eggs over themselves either in half or thirds.
If making an omelet is too much trouble, use the same recipe and make green scrambled eggs. Double the recipe for 2 people.Print
Fun green eggs for St. Patricks Day or anytime you want to start your day with a nice dose of green vegetables.
- 2 large free range eggs
- ½ cup chopped kale leaves or baby kale, tightly packed
- pinch Celtic sea salt
- 1 tablespoon grass fed butter or ghee for the frying pan
- Place eggs, kale, and salt in a Vitamix or blender
- Blend on high for a few seconds until smooth. Don’t over blend or let it get warm.
- Heat butter in 8-inch skillet over medium-high heat until the bubbling subsides
- Pour egg mixture in pan, reduce heat to medium.
- With a fork or spatula, whisk eggs around the skillet until the bottom begins to set. It only takes a few minutes
- Cook eggs to your preferred doneness
- Category: Breakfast, Brunch
- Cuisine: St Patricks Day