A simple dish suitable for a quick, filling and nourishing breakfast, brunch, lunch or light dinner.  It offers a good amount of protein from the eggs and peas. The kale leaves will wilt down a little during the initial steam cooking so do not be put off by the quantity.

Here’s what you will need;

  • eggs
  • frozen peas
  • kale
  • tomatoes
  • spring onions


Kale, Tomato, Spring Onion & Pea Omelette

The Balanced Kitchen
Prep Time 5 minutes
Cook Time 8 minutes
Course Breakfast, Brunch, Light Bite, Main Course
Servings 1 serving
Calories 224 kcal


  • 2 eggs whisked with a splash of milk
  • 2 large kale leaves washed, stems removed, shredded
  • 1/2 cup frozen peas
  • 5 cherry tomatoes washed, halved
  • 4 spring onions ends removed, washed, chopped
  • 1 TBSP balsamic vinegar


  • Prepare all of the ingredients as detailed.
  • Place the kale into a medium sized frying pan which has a lid. Add a splash of water to the pan with the kale and place the lid securely. Cook over a low-medium heat for 2-3 mins. After 2-3 mins, remove the lid and continue cooking for a minute or just until all of the excess water has evaporated.
  • Next, slowly pour the whisked egg evenly across the base of the pan, tilt the pan to ensure even coverage.
  • Then, sprinkle in the frozen peas, spring onions and dot the tomatoes at equal distance across the omelette. Replace the lid and cook over a low-medium heat for about 4-5mins or until the egg is cooked through. Do not be tempted to turn up the heat as this will burn the eggs on the underside.
  • As soon as the eggs are cooked, serve the omelette while still warm. Season with salt & pepper and add a splash of balsamic vinegar if desired.


Calories: 224kcalCarbohydrates: 31gProtein: 22gFat: 11g
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