This superfood souffle omelette is packed with vitamins and will have you set and ready for the day in no time.
Ingredients
Cooking oil spray
2 cups torn or baby kale leaves
3 eggs, at room temperature
2 tbs cold water
1/4 cup toasted pine nuts
50g crumbled goat's cheese
Method
Heat a medium frying pan over medium heat. Spray with oil to grease. Add kale and toss until wilted, set aside and keep warm
Separate eggs, placing egg yolks into a small bowl and egg whites into a large bowl. Add water to egg yolks and whisk with a fork. Using a hand beater, whisk egg whites until soft peaks form
Heat a medium non-stick frying pan over medium heat. Spray with oil to grease. Using a large metal spoon, quickly fold egg yolks into the egg whites
Pour half the mixture into the pan. Gently shake the pan for mixture to evenly cover pan base. Cook until base is golden and eggs are almost set
Sprinkle half the omelette with half the kale, pine nuts and goat's cheese. Fold omelette in half and cook until almost set
Transfer to a serving plate. Repeat using remaining eggs, kale, pine nuts and goat's cheese
