Kale, Ricotta and Squash Omelette


Ready for the winter this omelette is full to bursting with vitamins.


  • 2 tablespoon ricotta cheese
  • 150g roasted butternut squash
  • 200g fresh kale
  • 75g parmesan cheese
  • 2 tablespoon olive oil
  • 2 large eggs


  1. Whisk the eggs in a large bowl.
  2. If using fresh kale, tear it into a blender (use a hand-held stick blender, if you prefer) and blitz until fine.
  3. Add the kale and ricotta to the eggs and whisk again.
  4. Mash the squash with a fork, remove the skin, then add to the bowl.
  5. Preheat the grill to medium-high.
  6. Place a small non-stick frying pan on a medium heat, drizzle with a little oil, then pour in the mixture. Tilt the pan to spread out the mixture and form an even layer, then let it cook for 1 to 2 minutes, or until the sides start to bubble and get golden.
  7. Grate a fine layer of Parmesan over one half of the omelette, then pop it under the grill for 3 to 5 minutes, or until golden and cooked through.
  8. Once cooked, carefully remove the omelette to a board and portion it up


Photo Credit: Jonny Hughes @jonny2love
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