Kale Tofu Omelet

This is one of my workout meals. I cooked this after last Thursday's workout. Because I had kale I wanted to cook something out of it. Omelet is always fast to make. So I made the omelet and ate it with marinated cottage cheese. For protein I had eggs, tofu and cottage cheese and for vegetables kale, tomatoes and peas.

 I love the amount of light we have during the summer. You can easily get good iPhone photos even in the evening.

I love the amount of light we have during the summer. You can easily get good iPhone photos even in the evening.

Kale Tofu Omelet (serves 1-2)

  • one big leaf of kale or few smaller ones
  • 100 g marinated tofu
  • 3 organic eggs
  • 3 tbs milk (or water)
  • 3 ts virgin coconut oil
  • black pepper
  • sea salt

Slice the tofu and tear the kale leaf(s). Break the eggs into a small bowl and add the milk (or water), beat with a fork. Put the coconut oil onto a hot frying pan. Fry the tofu and the kale until the tofu gets some color. Remove from the pan. Reduce the heat until medium hot. Add the egg mass. Start to pull the mass from the sides into the center of the pan, but keep it evenly spread. Do not over cook. When the mass is still liquid add the kale and the tofu on top of the omelet. Spice with black pepper and sea salt.

For side dish I filled a small bowl with cottage cheese, tomatoes and peas and mixed them with a marinade of olive oil, vinegar, sea salt and black pepper.

This is a big protein bomb. Highly recommended for vegetarians. Though it was so big that I left half of it for the next morning.