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.
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.
Once flipped, add sliced romas and goat cheese to one-half of the omelet and flip the other half on top forming the omelet.
After one minute turn off heat and let sit for 3 minutes and drizzle with olive oil.
Make it a great tasting day!