Kale Omelet Sandwich With Harissa And Mayonaise

1. 1

   Drain the kale and chop it finely.

2. 2

   Heat oil in a saute pan over medium heat until hot but not smoking. Cook kale and onion, stirring frequently for 5 - 6 minutes. Add some salt and pepper.

3. 3

   In a small bowl beat the eggs and add them over the kale and the onion, move the skillet in round circles to spread the eggs. Cook for 3 - 5 minutes, then with a spatula, flip the omelet and cook for another 3 - 5 minutes.

4. 4

   Sprinkle some salt & pepper on the omelet and divide it to two. Spread two slices of a sourdough bread (or any bread you like) with harissa and mayonnaise or on a plate with harissa on the side and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.