Ham, kale and Gouda omelette
Omelette filled with browned ham, kale and Gouda.
Active time25 min
Cooking10 min
Total25 min
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Ingredients
- 1 poignée kale
- 2 tbsp butter
- 2 tbsp milk
- 4 eggs
- 3 slices of ham
- 1 pinch of ground nutmeg
- 1 pinch of pepper
- 1 pinch of salt
- 6 slices of Gouda
Preparation
Whisk the eggs with the salt, pepper, milk and nutmeg in a large bowl until smooth and glossy.
2 tbsp milk4 eggs1 pinch of ground nutmeg1 pinch of pepper1 pinch of salt- large bowl
- whisk
Cut the ham into small squares. Melt half the butter in a large frying pan over a medium heat and fry the ham for 2 minutes.
2 tbsp butter3 slices of ham- 30 centimetre frying pan
- spatula
Wash the kale, remove the tough stalks and chop the leaves. Add them to the ham and cook for 3 to 4 minutes, until tender. Set the filling aside.
1 poignée kale- 30 centimetre frying pan
- spatula
- plate
Melt the remaining butter over a medium-low heat. Pour in the beaten eggs and cook for 3 to 4 minutes until they begin to set.
- 30 centimetre frying pan
Spread the ham and kale over the eggs, then lay the slices of Gouda on top. Heat until the edges of the cheese begin to melt.
6 slices of Gouda- 30 centimetre frying pan
Using two spatulas, gently loosen the edges of the omelette. Turn off the heat, fold one half over the other, then transfer to a plate and serve.
- 2 spatulas
- plate
Allergens
- Eggs
- Milk
Composition to check for: Celery, Crustaceans, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration