Omelette with kale
Seasonal Vegetarian, Dairy free recipe
A vegetarian omelette made with curly kale (kale) which is in season all winter! Remember, if you grow your own, kale is also in season in Summer.
Cut and wash the kale and boil for around 10 minutes and drain well. Peel and slice the potatoes. Boil the potatoes for around 10 minutes. In the meantime, peel and slice the onions and cube the smoked tofu.
Heat the oil in a large frying pan and fry the onions for around 3 minutes before adding the smoked tofu and the potatoes. Fry everything for 5 more minutes.
In the meantime, beat together the eggs and add the drained kale. Mix together and add to the frying pan, making sure it covers the onion/tofu mixture.
Turn down the heat and cook it covered for around 10 minutes. If the top is not cooked, but the bottom is, you can then put it under a hot grill for a couple of minutes, but make sure your pan is suitable!
When using the ingredients listed, this recipe is suitable for the following diets:
• Dairy free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.