Every Helping
Sign in

Breakfast recipe · from the recipe book

Cheddar-Chive Folded Omelets with Kale Salad

Tender, buttery folded omelets oozing sharp cheddar and fresh chives, served beside a crisp kale and apple salad with toasted walnuts and a mustardy cider dressing.

Cheddar-Chive Folded Omelets with Kale Salad

Ingredients

  • 8 large400 gEggs
  • 4 large132 gEgg whites
  • 2½ tbsp (35 ml)40 gMilk, 2%
  • ⅔ cup shredded80 gCheddar cheeseshredded
  • 2 medium30 gGreen onionsgreen tops thinly sliced, as chives
  • 1 tbsp16 gUnsalted butter
  • 7⅔ cups chopped160 gKalestems removed, leaves thinly sliced
  • 1 medium180 gApplethinly sliced
  • ¼ cup chopped30 gWalnutschopped
  • 1½ tbsp18 gOlive oil
  • 1 tbsp15 gApple cider vinegar
  • 1½ tsp8 gYellow mustard
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Make the dressing: whisk the olive oil, cider vinegar, mustard and half the black pepper in a large bowl.
  2. Add the kale to the dressing and massage with your hands for 2 minutes until it softens and darkens. Toss in the apple.
  3. Toast the walnuts in a dry 8-inch nonstick skillet over medium heat for 3 minutes, stirring, until fragrant. Scatter them over the salad and set the salad aside.
  4. In a bowl, whisk the eggs, egg whites, milk, salt and the remaining half of the black pepper until smooth. You'll make 4 omelets, each with a quarter of the egg mixture, a quarter of the butter, a quarter of the cheddar and a quarter of the green onion.
  5. Melt a quarter of the butter in the skillet over medium-low heat. Pour in a quarter of the egg mixture and stir gently with a spatula for 20 seconds, then let it set, lifting the edges so raw egg runs underneath.
  6. When the top is nearly set, sprinkle a quarter of the cheddar and a quarter of the green onion over one half. Fold the omelet over the filling and cook 1 minute more, until the cheese melts and the eggs reach 160°F (71°C). Slide onto a plate.
  7. Repeat with the remaining butter, egg mixture, cheddar and green onion, a quarter at a time, to make 3 more omelets.
  8. Serve each omelet with a quarter of the kale salad.

Contains: Milk, Egg, Tree nuts.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book