Recipes

Sunday’s Omelette, stuffed with Fresh Kale, Garlic, Shallots, Garden Herbs and topped with Freshly Sliced Avocado

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I created this delicious Omelette made with Fresh Flat Kale I had just picked up at the supermarket…read on for the easy recipe.

“Just Jules in the Kitchen”

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I like to use Flat Kale versus Curley Kale in most recipes.  I like the texture of the hearty leaf and it cooks up nicely.  This is the perfect Kale to use when making Kale Chips in the Oven too.  I cut the hard stock off the bottom, wash in a salad spinner, and then slice across starting at the tip to make long Julienne strips.

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Put a little Extra Virgin Olive Oil and about 1 Tbsp Butter into a pan. Dice 1 Small Shallot and 3-4 Cloves of Garlic. Cook until fork tender about 5 minutes.

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I used Flat Leaf Parsley (Italian Parsley) and Fresh Basil from my garden.  The Basil is looking weak and brown now but I managed to find some good pieces.  The Herb in the front is Lavender.  I love to seep this with Mint (right next to it) into my water.

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Add the Cut Kale and the Chopped Fresh Herbs into the Shallot and Garlic Mixture and sauté for about 5 minutes.  You can add another drizzle of Olive Oil if you’d like.  Also add a few pinches of Kosher Salt and Freshly Ground Pepper.

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I whipped up 2 Fresh Eggs, sprayed my pan with Pam, turned my burner to Medium-High, let it get nice and hot, and then poured the Eggs in. Let the Eggs set for a bit, and then as soon as you see the edges turn color with little bubbles, shake the pan from side to side and then with a spatula lightly lift the edge and turn the pan to the side to let the egg flow underneath so everything gets cooked. (does this make sense)?

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Add some cheese.  Your preference, but I used what I had on hand, Sharp Cheddar and Mozzarella. (Goat Cheese would be good here), let Melt for a minute. Turn heat to Medium Low now.  You don’t want to burn the outside of the Omelete we want it to stay moist.  I do not like an overcooked Omelette.

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Add the Kale Mix to one side and then we will get a plate and slide it onto the plate and flip the one side over. Doesn’t this look good?  Yum…

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Slice the Avocado in half with a knife.  Twist it apart.  Use the half without the pit, and cover the other half (with the pit) tightly with Saran and put in the fridge.  It will last 2 days without turning brown by doing it this way.  Leaving the pit in is key as well as the tight Saran around it.

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For the Avocado: With a sharp knife, slice long ways down the avocado and then get a large spoon and lift it out of the shell.  Lay slices on top of the Omelette and sprinkle with Kosher Salt and Freshly Grated Pepper!  Yum!  Enjoy!

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