Kale and Squash Open Omelette
Kale and Squash Open Omelette

Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a special dish, kale and squash open omelette. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Kale and Squash Open Omelette is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Kale and Squash Open Omelette is something which I have loved my entire life.

Add kale; cover skillet and remove from heat. Stir squash-kale mixture; add egg mixture to skillet and sprinkle with cheese. Garnish with thyme sprigs, if desired.

To get started with this particular recipe, we must prepare a few ingredients. You can have kale and squash open omelette using 5 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Kale and Squash Open Omelette:
  1. Prepare 1 cup kale
  2. Take 1 clove garlic
  3. Make ready 1 cup summer squash
  4. Make ready 1/4 cup reduced fat shredded mozzarella
  5. Get 1/2 cup egg white

Add the kale and ricotta to the eggs and whisk again. Garnish with thyme sprigs, if desired. If using fresh kale, tear it into a blender (use a hand-held stick blender, if you prefer) and blitz until fine. Add the kale and ricotta to the eggs and whisk again.

Steps to make Kale and Squash Open Omelette:
  1. Put large pan on medium high, spray with nonstick cooking spray.
  2. Mince garlic. Slice summer squash into 1/4 inch slices, quarter them. Chop kale into bite size pieces, remove stem.
  3. Add garlic to pan. Add squash when garlic begins to sizzle. Add kale. Cover for 2 minutes or until squash is tender.
  4. Add egg whites and cracked pepper to taste. Cover for approximately 2 minutes or until egg whites set.
  5. Turn off burner. Sprinkle mozzarella and cover until cheese is melted. Serve immediately.

Mash the squash with a fork, remove the skin, then add to the bowl. Fry the butternut squash in a non-stick pan using half the oil until it's almost cooked and golden brown - tip it into the bowl with the whisked eggs in. Leave the oil in the pan. Fry the chorizo sausage until cooked and add to the egg mix - add the oil too because it will now be flavoured by the chorizo. Tip in the tomato and kale.

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