• Skip to main content
  • Skip to primary sidebar
Monica Nedeff
  • Breakfast
  • Main Meals
  • Side Dishes
  • Desserts
  • Drinks
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Travel
  • Lifestyle
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Breakfast

    Kale Omelette with Sun-Dried Tomatoes & Feta Cheese

    Jump to Recipe Print Recipe
    kale omelette pin
    mediterranean kale omelete pin
    mediterranean omelette pin

    This Mediterranean omelette is made with sauteed kale and onions, sun-dried tomatoes & feta cheese, making it a delicious and healthy Mediterranean inspired breakfast.

    two omelettes on separate white plates with a fork and knife resting one plate

    One of my favorite weekend brunch go-to's is this easy 4 step omelette. It doesn't take long to whip up, and you can change up the recipe a ton of different ways. Add bell peppers, swap kale for spinach, add dried herbs, etc.

    This recipe is for one person but can easily be made for more. It's made with two eggs and whisked with milk for a creamy and fluffy texture.

    It's so easy to make and full of delish flavor! I'm a big fan of eggs, so if I had to choose one breakfast to eat for the rest of my life, I would probably pick an omelette.....preferably this one!

    So, let's get cookin'!

    Jump to:
    Omelette Steps and Instructions
    Serving Suggestions
    Kale Omelette with Sun-Dried Tomatoes & Feta Cheese

    Omelette Steps and Instructions

    collage of kale and onions sautéing and eggs cooking on the stove
    1. Start by sauteing the kale and onions in the oil and garlic. Sauteeing the kale will help breakdown the fibers. I omit any kale pieces with stalks and try to add only the leaves.
    2. Add in your sun-dried tomatoes once the kale and onions are done (about 5 minutes) to help heat them up. Then add in your whisked eggs and milk.
    3. Turn the heat to low and allow the egg mixture to cook. Using a spatula, wipe the sides of the pan to see how much of the omelette is cooked. Add your feta in the center and once the omelette is mostly cooked (you can lift the edges of the omelette but it still has a bit of runny egg), you can fold the omelette in half.
    4. Once folded, let the omelette finish cooking and serve!
    close up of fork holding a bite of omelette

    Serving Suggestions

    I always have my omelettes with fresh fruit and toast. Easy and simple always wins!

    You can make the omelette into a sandwich with the toast or enjoy separately. Greens tossed with a little balsamic and oil is nice if you're having this closer to lunch to make the meal more of a brunch.

    Garnish with fresh herbs like chives or basil if so desired - enjoy!

    omelette stuffed with kale served on a white plate

    Kale Omelette with Sun-Dried Tomatoes & Feta Cheese

    Love omelettes? This kale omelette with Mediterranean flavors from sun-dried tomatoes and feta cheese will hit the spot at your next brunch!
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 1 person
    Author: Monica Nedeff
    Prevent your screen from going dark

    Ingredients
     
    US Customary - Metric
     

    • 2 eggs
    • 2 tablespoons milk
    • pinch of salt
    • 2 teaspoons olive oil
    • ¼ teaspoon minced garlic
    • ¾ cup chopped kale
    • 1 tablespoon diced onion
    • 1 tablespoon chopped sun-dried tomatoes in olive oil
    • 1 tablespoon crumbled feta cheese

    Instructions

    • Heat a small pan over medium heat and as the pan heats up, whisk together the eggs, milk and pinch of salt in a bowl.
    • Once the pan is hot, saute the onions and kale in the oil and minced garlic for about 5 minutes.
    • Once the leaves wilt and the onions become translucent, add in the sun-dried tomatoes and saute together for another minute before adding the wisked eggs.
    • Turn heat to low and let the egg mixture sit and cook until there is just a little bit of runny egg mixture left uncooked and add the feta cheese in the center of the omelette.
    • Using a spatula, wipe the side of the pan to gently lift up the omelette and fold in half.
    • Allow the omelette to finish cooking and then serve immediately. Garnish with fresh herbs if desired like chives or basil & enjoy!

    Notes

    1. To help notice when the omelette is ready to be folded, twist the pan from side to side to see how much is cooked. The runny part should be sitting on top of the cooked part. When you run your spatula underneath the omelette, it should be able to support the omelette in order to flip it.

    Nutrition

    Calories: 303kcal | Carbohydrates: 12g | Protein: 18g | Fat: 21g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 337mg | Sodium: 331mg | Potassium: 662mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5744IU | Vitamin C: 76mg | Calcium: 173mg | Iron: 3mg

    (Nutrition values are calculated by third-party software and an estimate that can vary based on product brands and cooking methods.)

    Course: Breakfast
    Cuisine: Mediterranean
    Keyword: kale omelette, mediterranean omelette
    Tried this recipe? I love seeing your creations!Mention @monicanedeff.rdn or tag #monicanedeff so I can share them with the community!
    « Flaxseed Pudding Recipe
    Matcha Overnight Oats »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hello! I'm Monica - a registered dietitian nutritionist, solo female traveler and recipe developer helping you eat healthy on the go while empowering you to nourish your body, mind and soul!

    More about me →

    Popular Recipes

    • chocolate sea salt granola on a baking sheet
      Chocolate Sea Salt Granola
    • Hand holding a turkey burger with tzatziki dripping down the bun
      Spinach Feta Turkey Burgers With Tzatziki
    • ground turkey sweet potato skillet
      Ground Turkey Sweet Potato Skillet with Brussels Sprouts & Apples
    • lemon lavender cookies stacked
      Glazed Lemon Lavender Cookies

    Winter Favorites

    • mediterranean lasagna slice
      Easy Mediterranean Lasagna
    • mediterranean farro salad on a plate
      Mediterranean Farro Salad with Citrus Vinaigrette
    • chicken salad sandwich with cranberries and walnuts
      Cranberry Walnut Chicken Salad
    • mugs of cacao powder hot chocolate
      Cacao Powder Hot Chocolate

    Need Help Cooking?

    grocery bag of healthy food

    Grab my Grocery List + Cooking Tips + Meal Prep Guide for free to put the joy back into cooking and ease into preparing nourishing meals.

    Footer

    ↑ back to top

    About

    Privacy Policy

    Mission

    Newsletter

    Sign Up! for emails and freebies

    Contact

    Email

    Copyright © 2022 Monica Nedeff | All Rights Reserved