Kale cheddar cheese omelet is a fluffy, savoury breakfast that cooks in the Instant Pot while you pour the coffee. Six eggs, cream, and Italian seasoning whisk together with kale-soft onion and plenty of crumbled cheddar. One five-minute pressure cook and it lands on the plate tender, never rubbery.
Kale Cheddar Cheese Omelet
(Total Time: 10 MIN| Serves: 2)
Ingredients:
For omelet:
6 large eggs
½ cup cheddar cheese, crumbled
1 small onion, finely chopped
2 tbsp (30 ml) heavy cream
Spices:
½ tsp Italian seasoning
1 tsp (5 ml) sea salt
½ tsp black pepper, freshly ground
Directions:
- In a large mixing bowl, combine eggs, salt, pepper, and heavy cream. Whisk together until well combined and then add all the remaining ingredients. Whisk again and set aside.
- Plug in the instant pot and grease the stainless steel insert with some cooking spray or olive oil.
- Pour in the egg mixture ad press the ‘’Manual’’ button. Set the steam release handle to the ‘’Sealing’’ position and set the timer for 5 minutes on high pressure.
- When done, perform a quick pressure release by moving the pressure valve to the ‘’Venting’’ position. Carefully open the lid and serve immediately.
Per Serving(Calories 394| Total Fats 29.9g | Net Carbs: 4.4g | Protein 26.6g |Fiber: 0.8g)
Pro Tips
- Whisk the eggs, cream, and seasonings thoroughly before folding in the cheese — an even base is what gives the omelet its uniform fluff.
- Grease the insert generously, even on a nonstick pot; egg proteins weld themselves to bare stainless steel under pressure.
- Five minutes on high with an immediate quick release is the ceiling — any longer and the omelet goes spongy at the edges.
- Crumbled cheddar melts into better pockets than pre-shredded, which is coated in starch and refuses to melt cleanly.
Frequently Asked Questions
Can I add kale to this omelet?
Yes — fold in a handful of chopped kale with the onion and cheese; just sauté it briefly first so it wilts and doesn't release water into the eggs.
Can I halve the recipe?
Easily. Use three eggs and keep the cook time at five minutes — the Instant Pot handles a smaller omelet with the same timing.
How do I store leftover omelet?
Refrigerate wedges for up to three days and eat them cold or gently microwaved; the cheddar keeps the texture tender on rewarming.
What can I use instead of Italian seasoning?
A pinch of dried thyme and oregano does the job, or chives alone if you want the cheddar and eggs to be the only voices.
Recipe Card
Ingredients
Method
- In a large mixing bowl, combine eggs, salt, pepper, and heavy cream.
- Whisk together until well combined and then add all the remaining ingredients.
- Whisk again and set aside.
- Plug in the instant pot and grease the stainless steel insert with some cooking spray or olive oil.
- Pour in the egg mixture ad press the ‘’Manual’’ button.
- Set the steam release handle to the ‘’Sealing’’ position and set the timer for 5 minutes on high pressure.
- When done, perform a quick pressure release by moving the pressure valve to the ‘’Venting’’ position. Carefully open the lid and serve immediately. Per Serving(Calories 394| Total Fats 29.9g | Net Carbs: 4.4g | Protein 26.6g |Fiber: 0.8g)
