- 3 large eggs, beaten
- 50 g baby spinach leaves
- 1 tbs roughly chopped flat-leaf parsley leaves
- 3 tbs coconut cream
- 1 tbs coconut oil
- 2 handfuls of kale, stalks removed and leaves roughly chopped
- 1 tbs extra-virgin olive oil, coconut oil or butter
- 1 tsp finely chopped chives
- Sea salt and freshly ground black pepper
Lemon Macadamia Ricotta
- 320 g (2 cups) macadamia nuts
- 1 tsp sea salt
- Zest and juice of 1 lemon
- 125 ml (1/2 cup) filtered water, plus extra if needed
To make the lemon–macadamia ricotta, put all the ingredients in a food processor and puree to a paste, scraping down the side of the bowl with a spatula halfway through to ensure everything gets mixed together well.
Add a little extra water if you need to loosen it up a little – you’re looking for a wet, chunky consistency like that of traditional ricotta. Transfer to a bowl and set aside. Wipe the processor bowl clean.
Preheat the oven to 150ºC.
Add the egg, spinach, parsley, coconut cream, coconut oil and half the kale to the food processor bowl and blitz until well combined and a vibrant green colour.
Heat the oil or butter in a frying pan over medium heat. Pour in the egg mixture and, using a rubber spatula, gently stir, while tilting the pan and moving it back and forth over the heat at the same time. (This keeps the egg mix from sticking or browning.)
After 4–5 minutes, or once the egg starts to set on top, slide the omelette onto a plate and transfer to the oven to keep warm. Increase the stove heat to high, add the remaining kale to the same pan and saute for 3–4 minutes, or until slightly softened and charred around the edges.
To serve, top the omelette with 2 tablespoons of the lemon–macadamia ricotta, add the kale and sprinkle over the chives. Season with salt and pepper to taste and enjoy.