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Kale Veggie Goat Cheese Omelet- The Best Veggie Omelet EVER!


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In a rush to use a bag of kale that had about a good 2 days left of life, I decided I wanted a vitamin packed breakfast/brunch.  When I tell you I have NEVER eaten an omelet this deliciously complex in flavor, I mean it!  I feel more and more like my pescetarianism journey is slowly but surely heading towards the road of complete plant based, and creations like this are making it easier and easier. 


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Kale Veggie Goat Cheese Omelet 1 cup washed chopped kale 1/2 cup mushrooms 1/4 medium onion diced 1 sliced Roma tomato 2 tbsp fresh goat cheese 1 tsp minced garlic 2 eggs scrambled raw Cooking spray Extra virgin olive oil S & P

*Spray a small pan with cooking spray (make sure to get the sides). On medium/high heat, add a teaspoon of olive oil and sauté kale, mushrooms, onions, and garlic until just tender adding s&p to taste.  Spread contents evenly in the pan. Add eggs and make sure they are evenly distributed in the pan.  Turn heat down to low and flip once eggs are loosely firm. 


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Once flipped, add sliced romas and goat cheese to one-half of the omelet and flip the other half on top forming the omelet. 


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After one minute turn off heat and let sit for 3 minutes and drizzle with olive oil.


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Make it a great tasting day!

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