Omelette Kale Cups

8 30 103
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 12
Omelette Kale Cups
Health Highlights

Ingredients


1 tbsp Coconut oil
1 bunch Kale (chopped)
12 medium Egg
1/4 cup Water (or dairy-free milk)
1 tsp Baking soda
1 pinch Sea Salt
1 dash Black pepper
1/4 cup, shredded Cheddar cheese

Instructions


  1. Melt the coconut oil in a pan over medium heat. Add the kale and cook until soft and wilted, about 5 – 7 minutes. Set aside.
  2. Meanwhile, preheat the oven to 375°F and thoroughly grease a muffin tin with coconut oil (or use a silicon muffin tray).
  3. Crack the eggs into a medium-sized mixing bowl and whisk together.
  4. Add the water, baking soda, salt, and pepper and continue whisking until combined and fluffy.
  5. Divide the kale into the prepared muffin tins, then sprinkle the grated cheese evenly overtop. 
  6. Pour the egg mixture over the kale and cheese to fill each muffin tin.
  7. Bake in the oven for approximately 20 minutes until cooked through. Allow to cool for 5 minutes on the stovetop, then pop the omelette cups out of the muffin tins.

Notes:

Serving Suggestions: Serve omelet cups with 1/4 avocado spread on toast for breakfast or enjoy 2 omelet cups with greens and quinoa or millet for lunch.


Nutrition Facts

Per Portion

Calories 103
Calories from fat 66
Calories from saturated fat 26.9
Total Fat 7.3 g
Saturated Fat 3.0 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 2.0 g
Cholesterol 193 mg
Sodium 221 mg
Potassium 226 mg
Total Carbohydrate 2.6 g
Dietary Fiber 1.9 g
Sugars 0.8 g
Protein 7.7 g

Dietary servings

Per Portion


Meat Alternative 0.5
Vegetables 0.7

Energy sources


Pygal6%397.45858034534365109.0042996869891164%439.0530833106299259.906054043577530%309.21391664547906143.140643049428266%64%30%CarbohydratesFatProtein

Meal Type(s)

Breakfast




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