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


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”


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.


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.


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.


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.


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)?


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.


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…


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.


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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