As promised, this gem of an omelette is packed with heart-healthy omega-3s and protein to keep you fueled… not to mention tons of polyphenol-rich kale.
Note: If kale isn’t exactly your favorite, give this recipe a try before writing it off –– it’s my favorite way to turn kale skeptics into believers. By the way, this omelette is good for more than just breakfast –– I love it with a big green salad for lunch or dinner, too!
Ingredients:
- 2 pasture-raised or omega-3 eggs
- 1 T. extra-virgin olive oil
- 2 cups sliced kale
- 1 lemon
- 1 T. grated Parmesan
- ¼ diced avocado
- 2 T. chopped prosciutto (optional)
- Salt and pepper to taste
- Whisk the eggs with a pinch of salt and set aside.
- Heat an 8” nonstick skillet over medium heat, and add half the olive oil.
- Add prosciutto, if desired, and kale. Saute until the kale is wilted, then remove kale mixture and place in a bowl. Mix in avocado and a squeeze of lemon juice, and set aside.
- Wipe the pan clean and put back on the stove over medium heat. Add the rest of the olive oil and the eggs.
- Cook over medium heat until eggs are cooked through on the bottom and begin to set on top.
- Sprinkle with cheese, and let cook a minute more, allowing cheese to melt, then carefully remove omelet to a plate. Place kale mixture on half of the omelet and fold to make that classic half-moon shape.
- Keep in mind: If the omelet breaks, no big deal. Just add the kale to the pan and mix everything up for a California Scramble!
