Mother’s Day Brunch – Kale and Parsley Omelette
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.
- 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
- 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 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.