In a large bowl, massage chopped kale with a little olive oil and salt.
In a frying pan, on medium heat, add butter, once melted add onions, red pepper, sauté for 3 minutes, and add Chopped Kale, sauté until cooked. Set aside.
In the same pan add 6 eggs, cook without stirring until the edges begin to set. Using a spatula, push the edges slightly toward the centre of the pan, and slightly tilt the pan, for uncooked eggs to move to the edge.
Take a large plate and place on top, quickly flip, and place back in pan to cook the other side.
Then add cheese and kale topping, on one side.
Once omelette is slightly browned on the bottom, flip half over the topping and ready to serve.