Omelette Kale Cups (Kiki's Version)

9 30 60
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 12
Omelette Kale Cups (Kiki's Version)
Health Highlights


1 tbsp Coconut oil
1 bunch Kale
1 medium leek(s) Leek (fried in coconut oil)
1 cup chopped Carrots
12 medium egg Egg
1/4 cup Water
1 tsp Baking soda
1 pinch Sea Salt
1 dash Black pepper


1. Over medium heat, melt the coconut oil. Add the kale, leeks and carrots and cook for about 5 – 7 minutes. Take off the stove and set aside.

2. Preheat the oven to 375°F. Thoroughly grease a muffin tin with coconut oil or better yet, use a silicon muffin tray! In a medium mixing bowl, crack the eggs, add water, baking soda and salt & pepper and beat until combined and fluffy.

3. Divide the kale, leeks, and carrots into the prepared muffin tins. Pour the egg mixture to fill each muffin tin.

4. Bake in the oven for approximately 20 minutes until cooked through. Allow to cool for 5 minutes and then pop omelette’s out of the muffin tins!



are a great source of protein and contain important B vitamins responsible for absorption of nutrients!

Nutrition Facts

Per Portion

Calories 60
Calories from fat 17.1
Calories from saturated fat 22.1
Total Fat 1.9 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.1 g
Cholesterol 170 mg
Sodium 214 mg
Potassium 261 mg
Total Carbohydrate 5.4 g
Dietary Fiber 2.5 g
Sugars 1.6 g
Protein 6.5 g

Dietary servings

Per Portion

Meat Alternative 0.5
Vegetables 1.0

Energy sources