I experimented with cooking kale in an omelet. I was a little afraid if it would work or not. Well, it did! Kale in an omelet is a go. Just reminds me of broccoli in an omelet.
The best thing about this meal is that it is fast, cheap, healthy, and easy. And, you can eat it for breakfast, lunch, or dinner!
Kale Egg White Omelet
Makes 1 large omelet
- Organic cooking spray
- 1-2 Tbsp. chopped onion
- 2 kale leaves (pull the leaves off the stems, and tear into small pieces)
- 3 Tbsp. salsa (Try to use a thicker salsa. I like to use black bean and corn salsa.)
- Salt and pepper (just a tiny pinch)
- About 1/2 cup egg whites (just enough to fill up the kale mixture)
- 3 thin slices of cheddar cheese (or other cheese)
- Spray a small omelet sized pan with the non-stick spray. Add the onions and kale, and cook for about 5 minutes until the kale is wilted, and darkens.
- Add the salsa. *Tip: Try not to add too much salsa liquid to the pan because it can cause the omelet to get too liquidy.
- Cook for another 2-3 minutes. Turn the heat down, and add the egg whites.
- Allow to set for about 2 minutes. Scrape down the sides of the pan to allow extra egg white on top to slide to the sides of the pan.
- When it looks like the egg mixture is set, flip as best you can with a spatula. Cook 2 more minutes.
- Add the slices of cheese to half the omelet. Wait another minute, then fold the omelet in half to create a pocket for the cheese.
If you are cooking, and this gets a little messy, that is OK. It doesn’t have to perfect. It will still taste great! When you add tomatoes to an egg dish, it doesn’t hold together as well. Plus, it is often harder to cook with egg whites only. So, don’t feel bad if yours doesn’t look super pretty.
This meal totaled out to be about 260 calories. So, you could add a side fruit or side of Ezekiel bread if you’d like to add a few more calories.
Love Your Humps Wednesday
Talking about not being perfect…