Sunday, December 2, 2012

Peppery Kale and Cheddar Omelette

Cereal, toast, pancakes...all delicious. The problem is, when I eat these carb-a-riffic breakfast foods I feel weak and hungry an hour or two after. So most of the time for breakfast I eat either Greek yogurt with honey, cinnamon and almonds, or eggs cooked in some way with vegetables or herbs. Today's omelette came out extra tasty, so here we go:

2 eggs
2 tablespoons of water or milk
2 teaspoons of olive oil
1 chopped green onion
1 big handful of baby kale (I got a bag of organic at Costco for next to nothing)
black pepper
nutmeg (don't skip this, it's the best part)
1 slice sharp sharp Tillamook cheddar  (or other sharp cheese)
(grape tomatoes on the side for acidity and color)

Easy peasy, start with a teaspoon of the olive oil in a small non-stick pan over medium heat. Toss in the green onion and kale, salt them ever so slightly, and cook just until the kale wilts down. Remove the kale and onion from the pan and put the other teaspoon of olive oil in. While this is heating, in a bowl whip the heck out of your eggs and water (or milk) and add a good pinch of salt and pepper and a WHISPER (a half-dash?) of nutmeg. 

Pour into the pan and cook. I like to gently push the eggs toward the middle of the pan with my spatula and then tilt the pan around in a circular motion, letting the uncooked egg from the top layer of the omelette run to the sides of the pan and cook there. Once you have just a very thin sheen of uncooked egg on that top layer, place your kale, onion, and your slice of cheese on one half, then use your spatula to flip the other half of the circle to cover everything. 

Turn the heat off and let it sit in the pan for a minute until the cheese melts inside, then serve immediately with an extra sprinkle of good black pepper over the top and some tomatoes on the side.

 This actually kept me going until lunch, so it's eggs for the win.