Good handful of kale leaves (cut the stalks then tear into pieces) (Wairuna Organics)
2 large eggs lightly beaten (Agreeable Nature Free Range Eggs)
Handful of grated cheese (I used Whitestone Cheese Mt Kyeburn)
Coconut oil for frying
Heat a tablespoon or two of coconut oil over a medium high heat.
Add the kale, saute 3 to 4 minutes until softened and edges are crispy.
Remove from pan, add a little extra coconut oil if necessary to the pan, reduce the heat to medium.
Pour in the eggs.
Once base is covered, lift edges so egg liquid run under the base. Do this until the base is set. Scatter kale over the nearly set top. Sprinkle some of the cheese over the kale then fold the omelette in half.
Sprinkle with toasted sesame seeds and extra cheese is desired.
Recipe from Elizabeth Marshall.