This healthy dish is a modified version of “coo-coo” a traditional Persian meal. It combines flavours of onion, kale, and eggs to create an impressive family meal or an amazing appetizer. Easy to make for less than 30 minutes.
Kale is recognized as providing comprehensive support for the body’s detoxification system. It contain fibre, antioxidants, calcium, vitamins C and K, iron, and a wide range of other nutrients that can help prevent various health problems. It is believed that the consumption of kale juice increases the HDL levels and decreases the LDL levels.
Ingredients
Makes 24 small muffin size omelets
2 Large eggs
4 Cups chopped kale (stems removed)
2 Tablespoons cooking oil
1/2 Teaspoons salt
20 Grams butter
2 Table spoons shredded parmesan cheese
1 Teaspoons general purpose seasoning (See Crispy Fish and Vegetables)
Black or hot pepper as needed
Directions
Wash kale leaves, remove stems, and chop on a cutting board.
Set the heat to medium, add 2 table spoons of oil and butter in a 5-litre skillet, add onions. Fry for 5 minutes stirring occasionally until soft. Add seasoning, stir, and let the seasoning flavours diffuse.
Add shredded kales to the skillet, reduce the heat to low, cover the skillet, and steam for 5-10 minutes until soft. Add salt and pepper and let cool to room temperature.
On another bowl scramble eggs, add parmesan cheese, and mix well with the kale mixture.
Grease a small size muffin baking tray and transfer the mixture into the muffin holes. Fill one-half and leave room for the expansion of omelet.
Bake on medium level rack for 10-15 minutes until light brown.
Transfer the omelet to a plate covered by a kitchen towel to absorb the excess of oil then place them on a serving plate.
Enjoy it with home-made bread Barbary or rice.
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