Fall

Kale Omelet Sandwich with Harissa and Mayonaise

Author Notes

This is a quick fix lunch sandwich that I make for my husband and myself while the kids are in school and we work from home. I grew up eating many leafy green omelets but not kale. Kale was a new thing for me when I moved to NY thirteen years ago from Israel. You can use spinach instead of kale. —Shelly's Humble Kitchen

  • Serves 2
Ingredients
  • 2 Large eggs
  • 1 bunch Dino Kale - chopped finely
  • 1/2 Small onion - chopped finely
  • Sea salt & pepper
  • 4 Slices of sourdough bread
In This Recipe
Directions
  1. Drain the kale and chop it finely.
  2. Heat oil in a saute pan over medium heat until hot but not smoking. Cook kale and onion, stirring frequently for 5 - 6 minutes. Add some salt and pepper.
  3. In a small bowl beat the eggs and add them over the kale and the onion, move the skillet in round circles to spread the eggs. Cook for 3 - 5 minutes, then with a spatula, flip the omelet and cook for another 3 - 5 minutes.
  4. Sprinkle some salt & pepper on the omelet and divide it to two. Spread two slices of a sourdough bread (or any bread you like) with harissa and mayonnaise or on a plate with harissa on the side and serve.

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