The kale in my garden is starting to bolt, so it’s time to use up the last of those homegrown winter greens. This recipe comes from a little farther than your backyard, but it’s a good inspiration if you’re craving breakfast for dinner or are looking for a new dish for your weekend brunch.
It’s a salmon kale omelet from “Coast: Recipes from Ireland’s Wild Atlantic Way” ($29.99, HarperCollins), a new book from TV host Rachel Allen. This is a dream of an omelet. Light and fluffy, rich and luxurious – perfect for a special brunch or supper. Take note that Allen calls for finishing this omelet under the broiler. You could cook it entirely on the stove, but it won’t have that crunchy top you see in the photo.
Smoked Salmon and Kale Soufflé Omelet
2 tsp. butter
4 1/2 oz. smoked salmon, cut into 1/2-inch pieces
1 1/2 cups shredded kale
Salt and freshly ground black pepper
5 eggs, yolks and whites separated
Pinch of freshly grated nutmeg
3 Tbsp. heavy whipping cream
3 Tbsp. finely grated hard cheese, such as extra-mature Coolea, Corleggy or Parmesan
Place a broiler-proof frying pan on medium-high heat. Add 1 tsp. butter and allow to melt, then add the smoked salmon and, as it cooks, smash it up a bit with a wooden spoon into slightly chunky flakes. Cook the salmon about 3 minutes and then spoon it out of the pan into a bowl.
Place the kale in a small pot with a pinch of salt and enough boiling water to cover. Cook, uncovered, on high heat for 2 minutes until just tender, then drain and squeeze out the excess water. Chop coarsely and add to the salmon.
Add the egg yolks to the salmon and kale. Stir in the nutmeg and some salt and pepper to season, then mix in 1 tablespoon of the cream and half the grated cheese. Whisk the egg whites in a clean, grease-free bowl until stiff.
Place the frying pan back on a medium heat, add the remaining butter and allow to melt. Fold the egg whites into the salmon mixture and gently tip into the pan. Cook for a few minutes until the omelet is golden underneath.
Turn on the broiler. Pour the remaining cream all over the top of the omelet and scatter with the cheese. Place under the broiler and cook for a few minutes until golden on top and very slightly set. It should feel like a very light and soft marshmallow in the center when you gently press it with your finger.
Slide the omelet out of the pan onto your serving plate and cut into slices to serve. Serve on its own or with a green salad. Serves 2 to 3 as brunch, lunch or supper.
— From “Coast: Recipes from Ireland’s Wild Atlantic Way” by Rachel Allen ($29.99, HarperCollins)