A simple omelette mixed in a go-to tarragon kale sauce and melted manchego.
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
2 large eggs
1 tablespoon heavy cream
Pinch of salt
2 teaspoons ghee
2 tablespoon grated manchego
- 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