Mother’s Day Brunch – Kale and Parsley Omelette

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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.


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


  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.


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.

Canadian Military Family Magazine