A delcious and simple omelette
- 4 4 organic eggs beaten
- 1 kale leaf de-stemmed and roughly shredded
- 1/2 cup slow roasted tomatoes or cherry tomatoes halved
- 10 pre-boiled new potatoes chopped
- pinch himalayan salt
In a pan add a little olive oil or ghee an warm over a medium heat. Add the new potatoes and tomatoes and kale - gently cook for about 7 - 10 minutes until cooked through and the potatoes are starting to look crispy.
Evenly distribute the potatoes, tomatoes and kale and pour over the eggs. Cook for 3-5 minutes until mostly cooked through
Pop under a hot grill for a further 2 - 3 minutes to cook the top
Enjoy as a brunch or lunch or dinner with a side salad.