The Galley

Mother’s Day Brunch – Kale and Parsley Omelette

Name: Mother's Day Brunch - Kale and Parsley Omelette
Ingredients: ¼ cup chopped onion; 1 cup chopped kale (stems removed); 2 tbsp. chopped parsley; 3 eggs; 1 tsp butter

1001431319 April 11, 2015

0 Less than a minute

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Mother’s Day Brunch – Kale and Parsley Omelette

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Author: Karen Stoyles

Ingredients

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

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Instructions

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