- Serves 1
- 2 eggs beaten
- 4g light cathedral city grated cheese
- 2 handfuls of kale
- 3 bacon medallions
- Sprinkle of Moroccan spice
- Salt/Pepper to season
- 1 tsp rapeseed oil
Cook the bacon under the grill, keep warm in the oven while making your omelette.
Beat the eggs and cheese together, heat 1/2 of oil in non stick frying pan, cook an omelette in a medium sized frying pan, once cooked, use a cooking ring to cut circles out of the omelette, I managed to get 4 of of mine. You end up with some omelette bits left, that’s for you to eat while cooking the rest. Add the omelette pieces to the oven to keep warm.
In the same frying pan heat the other 1/2 tsp of oil, add the kale and quickly toss to cook for around 1 minute, add a sprinkle of morrocan spice.
Time to plate your food up now, layer up, starting with the cooked kale, then bacon, then omelette circle, repeat finishing with an omelette piece, then I topped with one tablespoon of my homemade zero point passata instead of tomato ketchup, and a final sprinkle of dried parsley.