Ingredients
Scale
- 1/4 cup red onion
- 1 large rib kale (about 2 cups, lightly packed)
- 1 teaspoon olive oil
- 1 strip lean bacon
- 2 eggs
- 2 spoonfuls of water
- Red robin seasoning or your favorite seasoned salt & freshly ground black pepper
- 1/2 cup shredded Havarti cheese
- 1/2 cup shredded sharp cheddar cheese
Instructions
- Toss the kale with the red onion and olive oil. Let set for a few minutes while you gather the rest of the ingredients.
- Heat a pan over medium heat and cook the bacon until crispy. Move the bacon to a clean towel, cover, and squeeze gently to remove excess fat. Chop the bacon into small bits.
- Heat a saucepan or other sautee pan over medium heat, add the kale & onion and sautee for about 5 – 10 minutes or until the onion is soft and the kale has changed color from a flat dark green to an intense shiny green. Remove from heat and set aside.
- In a small bowl, whisk the eggs with two spoonfuls of water (use one of your eating spoons) until the white is fully mixed in. Sprinkle with seasoning and pepper and whisk a little longer.
- Heat your omelet pan over medium low heat and, if needed, spray with cooking spray (I didn’t use any). When the pan is warm, pour the eggs in, then sprinkle with the kale mixture, the bacon, and then the cheeses. I like to use one of my large glass pan covers to cover the pan loosely at this point. Cook until the cheese is melted and the eggs are mostly set.
- With a spatula, flip half of the omelet over onto the other side and let cook for just a couple minutes longer to finish cooking the eggs. Slide the omelet onto a plate and serve immediately.
Notes
For another delicious flavor dimension, I would suggest some chopped tomato on top of the cheese just at the start of cooking the omelet.
Nutrition
- Serving Size: 1