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Home > Blog

03.14.19 Recipes

Herby Kale Omelette with Manchego Cheese

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Overhead photo of Omelette with a tarragon-kale sauce and melted manchego served with extra sauce and coffee.

Green Sauce

When it comes to experimenting with recipes, sauces are up there as a favorite. It can be easy to completely shift a dish (or many dishes) with one simple sauce. I don’t use a lot of kale outside of a few recipes but using it in sauces ensures I use it all before it goes bad.

Saucy Kale Omelette

You can swap the kale for other greens such as spinach, chard, or collards. If you’re using spinach, drop the time for blanching. Spinach takes much less time: usually around 30 to 60 seconds.

Tarragon

I know tarragon isn’t everyone’s favorite herb. You could swap it out for chives or if it’s summer, use fresh basil.

Omelette vs Frittata

I love a solid omelette for my morning breakfast but if I’m making a dish to feed the family, I usually stick with frittata. You can easily use this same concept in frittata form. I like to use this base recipe and right before I transfer the pan to the oven, I swirl in the kale sauce.

Add some Grains

Leftover grains? Add a few to the omelette. I really like using cooked grains in the omelette or as an omelette filling. This also works if you’re making the frittata (as mentioned in the previous paragraph!)

Veg Bulk

Depending on the time of year, add fresh or cooked vegetables to the filling. During the cooler months, roasted squash or sweet potatoes. For spring, try some pan-fried asparagus then during summer, blistered tomatoes!

Vegan-it

Finally, since the sauce is vegan, I’d be remiss if I didn’t add a vegan option for the omelette. Use the kale sauce in a tofu scramble, make a grain bowl, or there’s the new ‘just’ product that uses mung beans as a base.

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Herby Kale Sauce Omelette

Print Recipe

★★★★★

5 from 1 reviews

A simple omelette mixed in a go-to tarragon kale sauce and melted manchego.

  • Author: Erin Alderson
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 1 omelette plus extra sauce 1x
  • Category: breakfast
  • Method: stovetop
  • Cuisine: international

Ingredients

Scale

Sauce (makes more than one omelette)

2 cups packed blanched kale

⅓ cup chopped scallions (2 to 3)

¼ cup packed parsley

1 tablespoon packed tarragon

Juice from one lemon

¼ cup olive oil

¼ cup-ish of water

½ teaspoon salt

Omelette

2 large eggs

1 tablespoon heavy cream

Pinch of salt

2 teaspoons ghee

2 tablespoon grated manchego

Instructions

  • Bring a pot of salted water to a boil and have a bowl of ice water ready. Destem and give the kale a rough chop. Drop in the water and blanch for about 1 ½ to 2 minutes, the kale should be bright green. Transfer to the ice bath and let cool.
  • Once the kale is cool, place in a blender along with the scallions, herbs, lemon, olive oil, water, and salt. Puree until mostly smooth.
  • Whisk the eggs, cream, and egg together. Heat an 8” skillet over medium-low heat. Add the ghee and once that melts, add in the egg mixture. As the bottom of the eggs set, lift up the side of the eggs with a spatula and let uncooked eggs run under the cooked eggs.
  • Add the two tablespoons of sauce before the omelette is fully set, letting swirl into the uncooked egg. Continue to cook until the omelette is mostly set. flip the omelette over and sprinkle with the cheese. Fold the omelette, turn off the heat, and let rest for a minute or two, just enough to melt the cheese.
  • Serve the omelette with extra sauce and crushed red pepper (if desired).

Keywords: kale omelette

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Close-up photograph of kale sauce omelette with manchego cheese.

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  1. Ashley says

    March 15, 2019 at 8:59 pm

    I love tarragon - it's so under-appreciated. And veggie omelets make the best meal - any time =)

    ★★★★★

    Reply
  2. Sarah | Well and Full says

    March 31, 2019 at 2:38 pm

    This omelette looks delicious! You know, I don't think I've ever had tarragon before. At the very least I can't seem to remember what it tastes like! I'll have to try it in that kale sauce 🙂

    Reply
  3. linda says

    April 16, 2019 at 11:14 am

    Disappointed that you haven't included any nutrition info. Your food looks so very yum & recently signed on for emails b/c of a recipe that DID have nutrition info.

    Regards.

    Reply
  4. Jana says

    July 17, 2019 at 7:24 am

    Wow, that's a sexy looking omelette! 😀

    Reply
  5. PB Cain says

    January 10, 2021 at 3:24 pm

    I must have done something wrong, most bland sauce ever - the green flavor was even muddy tasting & I used fresh kale & herbs. I added lots more seasoning but not worthy of serving. Sorry.

    Reply

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I'm Erin and this is my space for all things vegetarian food inspired by California and my love of cooking.


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