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Leek and kale open omelette
Leek and kale open omelette
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Fluffy omelette secret: whip egg whites for perfection.
Ingredients:
  • 240g cherry truss tomatoes
  • 36.40 gm olive oil
  • 1 tsp caramelised balsamic vinegar
  • 1 leek, thinly sliced
  • 1 bunch kale, stems removed, leaves coarsely chopped
  • 8 eggs, separated
  • 40.00 ml chopped fresh oregano
  • 40.00 ml shredded fresh basil
  • 50g butter
  • 40g (1/2 cup) finely grated parmesan
  • 6 slices prosciutto, torn
Instructions:
  • Preheat the oven to 180C. Arrange the tomatoes on a lined tray, drizzle with half of the oil, season, and roast for 8-10 minutes until just tender. Finish by drizzling with vinegar and covering to keep warm.
  • Heat the rest of the oil in a 32cm oven-safe non-stick frying pan on medium heat. Sauté the leek for 10 minutes until soft and golden. Add the kale and cook for 5 more minutes until wilted. Season, transfer to a bowl, and wipe the pan clean.
  • Whip egg whites with an electric beater until soft peaks form in a bowl. Whisk egg yolks with a fork in a separate bowl. Gently fold egg yolks, oregano, and basil into the whipped egg whites.
  • Heat butter in a pan over medium heat until melted. Swirl to coat base and sides. Add the egg mixture and swirl to cover the base. Cook for 7 minutes or until edges are just set. Top with kale and Parmesan, then bake for 10 minutes until golden and set. Finish with prosciutto and serve with tomatoes.

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