Packed with spinach and kale, this low carb green omelette is perfect for a healthy and easy brunch or lunch. It is filled with a creamy ricotta cheese mixture.
Make sure all liquid is squeezed out of the spinach. You should end up with a small handful.
Chop the kale and the spinach finely – use a food processor for this if you have one.
Add the eggs, milk, cheddar and Parmesan and mix until well combined.
Mix the feta, ricotta and chopped fresh herbs in another bowl and season with pepper. Set aside.
Heat 1 tsp olive oil in a non-stick pan and pour in half of the egg mixture. Fry on a medium heat until just set.
Add half the feta and ricotta mixture on top and gently fold the omelette over. Place a lid on the pan ad cook for another minute until the filling is warmed.
Grate some extra Parmesan on top and decorate with crispy kale chips, if using.
Keep warm and fry the second omelette.
Crispy kale chips: Heat the oven to 130 Celsius/270 Fahrenheit. Wash and dry the kale. Using your hands, massage the kale pieces (no stalks) with olive oil. Place in one layer on a baking sheet, season with salt and bake until crisp but not browned (circa 20 minutes). Turn the leaves halfway through. Spice lovers can add a dash of cayenne pepper as well.