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Quick kale & chilli omelette with pine nuts & ricotta
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Spray olive oil (x 10 sprays)
1 clove garlic, sliced
½ large red chilli, deseeded and sliced
50g essential Waitrose Kale
4 medium Waitrose British Blacktail Free Range Eggs
1 tbsp skimmed milk
1 tbsp ricotta
10g toasted pine nuts
1. Warm the oil in a 23cm non-stick frying pan over a high heat. Add the garlic, chilli, kale and 2 tablespoons cold water. Season. Stir-fry for 1 minute until starting to wilt, then set aside on a plate. Keep warm.
2. Wipe out the pan with a piece of kitchen paper then return it to the heat. Spray with a little more oil. Whisk the eggs and milk together. Pour into the pan and, as the mixture starts to firm up, push the edges of the omelette into the centre. Do this a couple of times, then leave to cook for 1-2 minutes until golden on the base.
3. Top with the kale mixture, dot with ricotta and pine nuts. Season and serve immediately, open or folded in half.
Typical values per serving:
91µg folic acid and 33mg vitamin C per serving.
This recipe was first published in January 2017.
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