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Kale Omlet

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Serves 2 | Prep Time 5 | Cook Time 5

Why I Love This Recipe

One morning I was hungry but didn't want my usual sweet breakfast. I'm a savory kind of girl and decided to play with some ingredients I had in my fridge. At the time I was really getting into kale, I had lots of that to play with. I came up with this breakfast and variations afterwards adding new things to it like left-over fajitas! It's continued to be a big hit in my household. :)

Ingredients You'll Need

1 Tbsp. extra virgin coconut oil, unrefined
1/4 yellow onion
1 garlic, minced
1 bunch of kale, rinsed & stem removed
1 cup of cherry/grape tomatoes, halved**
1/4 Tbsp. (real) butter, unsalted
2 eggs
salt & pepper, to taste


Pre-heat coconut oil in skillet

Sautee onion until slightly browned, 1-2 minutes

Tear kale into 2-3 inch pieces and add to skillet

Sautee for 1-2 minutes until kale begins to wilt and turn a bright color

Add garlic and tomatoes

Sautee for another 1-2 minutes and remove skillet from heat

Beat eggs with a fork in small bowl until blended and add salt & pepper

Melt butter in 7 to 10-inch nonstick omelet skillet over medium heat

Tilt pan to coat bottom

Pour in eggs to cover the bottom of the skillet

When top surface of eggs is thickened and no visible liquid egg remains add sauteed kale mixture, filling one side of the omelet

Fold omelet in half with spatula and cook for 30-60 seconds

With a quick flip of the wrist, turn pan and INVERT or SLIDE omelet onto a plate and serve immediately

Top with anything you like - avocado, salsa, hot sauce, etc.

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