Basque Pepper & Kale Stuffed Omelets

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    • Basque Pepper & Kale Stuffed Omelets

    Ingredients

    • 24 Plain Omelets
    • 3 ea. White onion – Julienne
    • 12 ea. Garlic – Shaved
    • 12 pcs. Red/Yellow Pepper – Julienne
    • Pinch Saffron
    • 250ml White Wine
    • 3L Tomato Sauce or Canned Tomato – Chopped
    • 2 head Green Kale – Trimmed and Washed
    • Canola Oil
    • Salt & Black Pepper
    • Bay Leaf

    Directions

    1. Sweat Onions and Garlic in canola oil, add peppers and cook until just soft.
    2. Add saffron and deglaze with white wine, let reduce for 5-6 minutes medium heat.
    3. Add Tomato sauce or canned tomato, season with salt and pepper, add bay leaf and let stew for 20-25 minutes, low heat.
    4. Sautee kale in canola oil until soft, season with salt and peppers and add into Basque peppers before serving.
    Courtesy of Oliver & Bonnacini Events
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