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Eggs are one of those ingredients that are so versatile and nutrient dense. Their protein-rich versatility and affordability make them a delicious breakfast, lunch or dinner option.

This is a take on Masala Omelette which is a favourite street food in Indian. It is simple to make and goes lovely with seasonal green salad leaves.

Serves 2


  • 4 large eggs (organic or free range)
  • ½ teaspoon of your favourite curry mix (I used Tikka mix by Green Saffron)
  • ½ teaspoon turmeric powder
  • Salt to season
  • 1/8 teaspoon garlic, minced
  • 1 small leek, finely sliced
  • 1 tablespoon fresh coriander, chopped
  • 2 large Tuscan kale leaves, lightly simmered, excess liquid removed
  • ½ red chilli, finely sliced
  • 75 grams goats cheese or your favourite cheddar cheese
  • Gluten Free
  • Dairy Free
  • Diabetic friendly
  • Low GI
  • Vegetarian
  • Paleo


  1. Whisk the eggs in a bowl until smooth. Add spices and seasoning and continue to whisk, then add garlic and chopped coriander and gently mix.
  2. Lightly blanch kale in boiling water for 2-4 minutes, strain and squeeze out excess water and chop fine. Slice leek finely and set aside.
  3. Heat a little butter, ghee or coconut oil in a small omelette pan, add leek and cook over gentle heat for 4-5 minutes until soft. Add egg mixture to pan, top with chopped kale, goats cheese and chopped red chilli. Cook over low to medium heat until the mix is nearly firm, then finish under grill for a couple of minutes until golden and puffed up.
  4. Garnish with fresh coriander and serve with seasonal green vegetables or salad leaves.

Maggie's Tips

  • Left over omelette can be used up in your lunch box next day or shredded up and added as protein source to stir-fry vegetables and brown rice.