SERVES 2 PEOPLE

Ingredients:

  • 1-2 ancho chiles

  • 1-2 rhubarb

  • 2 green onions

  • 3 kale leaves

  • 4 eggs

  • 4 Tbsp milk

  • Sourdough bread load

  • Spcy Grls Mango Madness hot sauce

Method:

  • Remove seeds from ancho chili, chop finely

  • Chop rhubarb and green onion into small 1/4-inch pieces

  • Saute ancho chilies on high heat

  • Add rhubarb to pan and cook until they begin to brown and caramelize

  • Add green onions to pan

  • In a separate bowl, crack eggs and whisk together with milk - the more vigorously you whisk the fluffier your eggs will be

  • Turn pan down to low heat, add salt and egg / milk mixture

  • With a spatula scoop the edges of the pan to bring ingredients to middle

  • Chop up kale finely and add to pan

  • With a spatula gently lift around the edges of the omelette on one half and fold in 1/2

  • Continue cooking until eggs are cooked through, but still slightly moist

  • Season omelette with Mango madness salsa from Spcy Grls

  • Cut sourdough bread into slices and toast

  • Top toast slices with the omelette

  • ENJOY!