Capsicum, Kale & Fetta One Pan Omelette with Olives & Cherry Tomatoes
- Prep time: 25 minutes
- Calories: 400
- 1 120g Pack of Baby Kale
- 1 of Red Capsicum (Small)
- 1 of Garlic Clove
- 50 g of Danish Fetta
- 120 g of Cherry Tomatoes
- 5 of Free Range Eggs
- 1 Small Bunch of Flatleaf Parsley
- 40 g of Black Olives (sliced)
- 200 g of Chat Potatoes
Par Cook Potatoes:Preheat oven to 200°C. Prick a hole into each potato and steam until softish but not extremely soft. We cooked them in a covered bowl in the microwave on HIGH with an inch of water for 3-4 minutes. Cool slightly and thickly slice into rounds.
Prepare Ingredients:Peel and mince garlic. Pick parsley leaves (discarding stems) and roughly chop. De-seed capsicum and cut into strips. Crumble fetta. De-stem kale and roughly tear leaves into smaller pieces (discarding the tough stalks). Crack eggs into a bowl and lightly whisk with a fork.
Cook Garlic & Capsicum:Heat oil in a medium ovenproof pan. Fry the garlic and capsicum over medium heat for about 4 minutes until they start to brown around the edges - stirring occasionally so they don't burn.
Add Kale:Add kale (to taste) to the pan and continue to cook, stirring, for another minute or so, until the kale has wilted slightly.
Finish Omelette:Add in sliced potatoes, tomatoes and olives and stir to combine. Season with salt and pepper. Pour the egg mix over and turn the heat down to low. Scatter over the fetta and place the pan in the oven for about 5-10 minutes until the omelette is puffed up, golden and cooked through.
You Plate It:Carefully remove pan from the oven and allow to cool for a minute or two. Scatter parsley over the top and serve straight to the table, dishing up a hearty slice each.