Crispy Cheddar, Kale and Broccoli Leaf Omelette

Crispy Cheddar, Kale and Broccoli Leaf Omelette

As mentioned in the Madeira Cake French Toast blog post, I have a need to buy anything that is on sale instead of paying the unnecessary full price. I have seen some unusual veggies at the reduced price section and this gets the creative juices flowing. This is exactly what happened with this then bizarre, now a favourite, packet of mixed leaves.

Have you ever cooked with Broccoli leaves?

The first time I bought a packet of kale and broccoli leaves was a few months ago. Is anyone else as surprised to see broccoli leaves being sold at the grocery store? It makes such a delicious meal, is super healthy, so how come it is only being sold now and only at this one specific chain store? What happens to the leaves of the thousands of broccoli being sold each day?  Okay, so, I bought a packet of kale and broccoli leaves that was sold at a reduced price. Initially, I didn’t know what to do with broccoli leaves, because I have never seen it anywhere else and I have never cooked with it. Now I can think of a thousand different things to do with it. Just get experimenting and you’ll end up with some great ideas.

As you know by now, I hate wastage, so now you can buy a broccoli plant with the flower and leaves still intact and get 2 for the price of 1. It’s a double win.

The Chiffonade cutting technique

The leaves need to be cut Chiffonade-style. The Chiffonade cutting technique is very easy and can create a beautiful garnish for a lot of dishes. You take the rinsed and dried leaves, stack them on top of each other, roll them tightly into a cigar and cut it into very thin ribbons. You can watch a demo here.

We love eating these omelettes with avo, some rocket and Sriracha sauce.  If you have never heard of Sriracha, you are missing out MAJORLY! It is a hot Thai sauce made from chilli, vinegar, garlic, sugar and salt. The name Sriracha comes from the coastal city of Si Racha in Eastern Thailand where Sriracha was first served with meals. You can buy Sriracha at most grocery stores, Asian supermarkets or online at Yuppiechef.

This is a very quick meat-free Monday meal. It is also a perfect Banting / LCHF meal.  Serve the omelette immediately to keep the cheese crispy.

Crispy Cheddar, Kale and Broccoli Leaf OmeletteCrispy Cheddar, Kale and Broccoli Leaf Omelette

Crispy Cheddar, Kale and Broccoli Leaf Omelette

Crispy Cheddar, Kale and Broccoli Leaf Omelette

Yield: 1


  • 1 Tablespoon Coconut Oil or Olive Oil
  • A Handful of Kale
  • A Handful of Broccoli Leaves
  • Nutmeg
  • Smoked Paprika
  • Sal & Pepper to Taste
  • ½ - 1 Cups of Grated Cheddar
  • 2 Eggs; slightly beaten
  • Plain Feta
  • Sriracha
  • Avocado (optional)
  • Rocket (optional)


  1. Rinse the kale and broccoli leaves. Make sure that there is no grit hidden between the leaves. You will have to investigate each leave.
  2. Pat the leaves dry with kitchen towel or by using a clean kitchen towel.
  3. Cut the leaves chiffonade style.
  4. Heat the oil in a non-stick pan. When the pan is hot add the leaves, a hint of nutmeg and smoked paprika, salt and pepper and cook over medium heat until the leaves turn a little crispy.
  5. Add the grated cheese and cook until the cheese turn very crispy and slightly brown.
  6. Add the beaten eggs and cook whilst having a lid over the pan – this will help cook the eggs quicker. Once the eggs are almost cooked, add the feta cheese to the one side. Keep the lid on.
  7. Turn the half without the feta over onto the side with the feta. Cook for another 30 seconds.
  8. Slide the omelette onto a plate.
  9. Add the Sriracha to the omelette. You can either keep it on the side or squeeze some directly onto the omelette.
  10. Add some avo and rocket before serving. Serve immediately.
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