The Galley

Kale and Parsley Omelette

Show your mom or wife some love this Mother’s Day with a home-cooked brunch. While you let her sleep you can work some magic in the kitchen with real food.  These recipes are divided into two complete menus with first menu featuring a children’s menu for our future generation chef’s and an adult menu for the more seasoned cooks.

The following recipe serve 1-2 people.  Be sure to double the portions if you are preparing brunch for the whole family.

If you like you can add cheese before you “close” the omelette. You can also add mushrooms, or peppers – fry with onions, and before adding kale. Fry mushrooms, peppers and onions for 3 minutes before adding kale and then continue cooking for another five minutes.

Menu 1 – Adult’s Menu

Print

Mother’s Day Brunch – Kale and Parsley Omelette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

how your mom or wife some love this Mother’s Day with a home-cooked brunch. While you let her sleep you can work some magic in the kitchen with real food.  These recipes are divided into two complete menus with first menu featuring a children’s menu for our future generation chef’s and an adult menu for the more seasoned cooks. The following recipe serve 1-2 people.  Be sure to double the portions if you are preparing brunch for the whole family.

  • Author: Karen Stoyles
  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15 minutes
  • Yield: 1-2 1x

Ingredients

Scale
  • ¼ cup chopped onion
  • 1 cup chopped kale (stems removed)
  • 2 tbsp. chopped parsley
  • 3 eggs
  • 1 tsp butter

Instructions

  1. Heat butter in a skillet over medium heat.  *Non-stick pans are coated with toxic chemicals.  Use stainless steel or cast iron instead.
  2. Sauté onion and kale for about five minutes.
  3. Whisk the eggs and pour into the pan, swirling it around to evenly distribute.
  4. Top with parsley.
  5. Cook for a few minutes, flip one side over, like closing a book, and cook for another minute or two.

Notes

If you like you can add cheese before you “close” the omelette.

You can also add mushrooms, or peppers – fry with onions, and before adding kale. Fry mushrooms, peppers and onions for 3 minutes before adding kale and then continue cooking for another five minutes.

Show More

Karen Stoyles

Karen Stoyles is a Registered Holistic Nutritionist residing just outside of Ottawa. Graduating from the Canadian School of Natural Nutrition in 2010, she and her husband welcomed their daughter that same year.  She is grateful for what she learned about the human body, how to properly nurture it with food and thrilled to share this knowledge with others.

Leave a Reply

Canadian Military Family Magazine
Close