Omelette Kale Cups

8 30 114
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 12
Omelette Kale Cups
Health Rating


1 tbsp Coconut oil
1 bunch Kale
12 medium egg Egg
1/4 cup Water
1 tsp Baking soda
1 pinch Sea salt
1 dash Black pepper
1/4 cup, shredded Cheddar cheese


1. Over medium heat, melt the coconut oil. Add the kale and cook until soft and wilted, 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 into the prepared muffin tins. Sprinkle grated cheese evenly on top of kale. 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!

5. Serve omelettes with a ¼ an avocado spread on toast. For lunch, enjoy 2 omelette kale cups with greens and quinoa or millet!

Nutrition Facts

Per Portion

Calories 114
Calories from fat 63
Calories from saturated fat 26.8
Total Fat 7.1 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 2.3 g
Cholesterol 172 mg
Sodium 211 mg
Potassium 285 mg
Total Carbohydrate 4.6 g
Dietary Fiber 1.2 g
Sugars 0.4 g
Protein 8.1 g

Dietary servings

Per Portion

Meat Alternative 0.5
Vegetables 0.7

Energy sources




are a great source of protein and contain some important B vitamins needed for proper absorption of nutrients!

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