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Kale & Cheese Cloud Omelette

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Why you'll love this dish

I know what you're thinking. This looks like abstract art on a plate… but it's actually just an omelette! High in protein, loaded with nutrients, and topped with a Lebanese twist (my dad randomly drizzled pomegranate concentrate), this dish proves that eating healthy can look (and taste) amazing. Fancy and effortless!

Benefits

  • Egg Whites & Yolk: High in protein to support muscle repair and provide sustained energy, with essential nutrients like vitamin D and choline.

  • Kale: A nutrient powerhouse loaded with vitamins A, C, and K, as well as antioxidants for immune support and bone health.

  • Tomatoes: Packed with lycopene, a powerful antioxidant for heart and skin health.

  • Goat Cheese: Offers calcium and protein with easier digestion compared to cow’s milk cheeses.

  • Pomegranate Concentrate: Provides a burst of flavor with polyphenols that support anti-inflammatory and antioxidant benefits.

  • Avocado Oil: A source of heart-healthy monounsaturated fats that enhance nutrient absorption.

Kale & Cheese Cloud Omelette

Servings:

1-2

20-22 minutes

10-12 minutes

10 minutes

Prep Time

Cook Time

Total Time

Ingredients

  • 6 egg whites

  • 1 egg yolk

  • 1/2 cup diced onions

  • 1/2 cup chopped kale (plus extra for topping)

  • 1/3 cup diced tomatoes

  • 1-2 tsp avocado oil

  • Salt and pepper, to taste

  • 1 slice provolone cheese

  • 1 tbsp goat cheese

  • Fresh chives, for garnish

  • Optional: Pomegranate concentrate

Instructions

  1. Heat a nonstick pan over medium heat and add avocado oil.

  2. Sauté diced onions for 3 minutes, stirring occasionally.

  3. Add the tomatoes and chopped kale to the pan, letting them cook together for another 2-3 minutes.

  4. In a mixing bowl, froth 6 egg whites until airy and voluminous. Stir in 1 egg yolk, salt, and pepper.

  5. Pour the egg mixture evenly over the veggies in the pan.

  6. Sprinkle a bit more chopped kale on top.

  7. Reduce the heat to low, cover the pan, and let the eggs cook gently for 5-10 minutes or until fully set.

  8. During the last 2 minutes of cooking, add the provolone and goat cheese, then cover the pan again to allow the cheese to melt.

  9. Once done, garnish with fresh chives for a vibrant finish.

  10. Optional: Drizzle a touch of pomegranate concentrate over the eggs before serving. This not only adds a burst of tangy sweetness but also elevates the presentation with minimal effort.

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