Jamaican Callaloo Omelette

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Prep time: 00:10 HR
Cook time: 00:15 HR


Serves: 4

A hearty breakfast - this Callaloo omelette is almost a meal by itself - be sure to cook the callaloo and zucchini well before adding the eggs...


  • 1 Pack or 280 grams Jamaica’s Pride Callaloo
  • ½ zucchini chopped
  • 2 small tomatoes chopped finely
  • 1 small onion chopped finely
  • 1 ½ tablespoon oil
  • 1 teaspoon onion powder (optional)
  • ¼ teaspoon black pepper
  • ¼ red pepper flakes
  • ¼ teaspoon smoked paprika
  • 1 tablespoon water
  • 4 whole eggs
  • 2 egg whites
  • 1 pinch of salt
  • ½ cup shredded cheese plus extra for topping


Preparation: In a bowl beat the eggs and egg whites. Beat until well-mixed. Add the black pepper, pepper flakes, paprika, cheese, water and salt.

In a heavy saucepan, on a medium flame, add the oil.

When hot add the onion. Fry till soft and tender. Add the tomato and zucchini.

Fry for a minute. Add the callaloo. Fry till wilted and soft.

To this add the egg mixture. Cook on both sides. Garnish with some cheese.

Serve hot; with bread toast.