Green Omelette

This is a nutrient-dense, vibrant breakfast or lunch dish made by blending eggs with leafy greens like kale or spinach. Serve it alone or filled with avocado or goat cheese.

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 (or spinach) 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.  

How To Make A Green Omelette

Prepare the eggs: Place eggs, kale, and salt in a Vitamix or blender. Blend on high for a just few seconds until smooth. Don’t over blend or let it get warm.

Melt Butter or oil: Place the non-stick pan over low to medium-low heat. Add butter and let it melt until just foaming

Cook Curds: Pour in the eggs. Immediately use a spatula to stir rapidly while shaking the pan to create very small, soft curds (like creamy scrambled eggs).

Set and Fill: When eggs are mostly set but still slightly moist on top, spread them evenly. Add with any cheese or herbs if using.

Roll or Fold Tilt the pan, and gently fold the eggs away from you using the spatula (or tap the handle to shake it down).

Plate: Using a spatula slide the omelette onto the plate.

If making an omelet is too much trouble, use the same recipe and make green scrambled eggs. Double the recipe for 2 people. I recommend cooking each omelette separately.

Serving

I serve it with sprouts and sauerkraut. If you like toast with your eggs make the Easy Paleo Seed Bread it’s a great match.  You can always make ‘Green Eggs and Ham’

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