This delicious dish combines two popular ingredients – kale and goats cheese – to make a protein-rich breakfast. Plus the goat’s milk feta is lactose free.
1 egg plus 1 egg white
2 tablespoons milk
2 tablespoons finely chopped kale
1 teaspoon of chopped fresh herbs such as parsley and chives
1 tablespoon crumbled goat’s milk feta (optional)
Pink Murray River salt and freshly ground black pepper
1 tablespoon coconut oil
Preheat grill to high and place a shelf in the top position.
Whisk whole egg and egg white with milk and season with salt and pepper. Add remaining ingredients except coconut oil.
Heat a 20cm frying pan on medium heat. Lightly oil pan with coconut oil. Add omelette mix and swirl around pan. Cook for about 30 seconds, then finish cooking under the grill until omelette is set.
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Recipe from the NEW Golden Door at home cookbook, purchase online now.