Kale & Lamb Mince with Egg White & Turmeric Omelette

IMG_2719This divine creation of kale and lamb mince with an egg white and turmeric omelette was really quite delightful, filling without being heavy and perfectly scrumptious. Super simple supper, brunch, dinner or lunch.


For the mince:

500g grass-fed lamb mince
1 medium brown onion, finely chopped
2 cups kale leaves, finely sliced
¼ cup pine nuts, raw
2 cloves fresh garlic, finely chopped
4 bay leaves
1 teaspoon freshly ground nutmeg
1 teaspoon dried chilli flakes, or more if you are feeling hot hot hot
1 teaspoon ground black pepper
2 tablespoons of olive or macadamia oil

For the omelette:

3-4 egg whites, depending on how hungry you are
1 teaspoon ground turmeric
½ teaspoon ground black pepper


Heat oil in a large frypan and add the onions and bay leaves when hot.

Sauté onions on a medium heat till starting to colour. Add mince, chilli, pepper, nutmeg, garlic and pine nuts and cook till mince and pine nuts are brown.

Add kale and stir through.

While the kale is cooking up a storm, heat a small non-stick frypan till hot. Add a splash of oil and allow to heat through.

Whisk egg whites with turmeric and pepper in a small bowl till well combined and starting to fluff and froth.

Add egg white mixture to the small pan and cook gently, stirring at the beginning, till set. With a spatula, fold the egg white into a roll, turn off the heat and rest.

Serve with a generous spoonful of the mince on a plate with the sliced omelette on top. Drizzle with olive oil and enjoy!!

With love, Sarah

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