Garden Omelette


Garden Omelette

Breakfast! The most important meal of the day. According to multiple sources on the web (No, not including Wikipedia) some of the benefits of breakfast include increasing metabolism for the day, increasing energy levels and alertness and a significant reduction in morning grumpiness (self learned). But sometimes breakfast can feel like a chore. Especially when it’s boring. Toast will only get you so far…like, maybe a few inches? Well, we believe in better breakfast. Like a creamy, fluffy, feel good, delicious and full of energy omelette kind of good breakfast. So pull out your frying pan, grab some greens and get cooking. Also, if you’re not one for making a complicated breakfast during the weekday (we promise this one isn’t) you can make a few omelettes on the weekend and refrigerate for the work week (great for those grab and go because I’m late for work) days. Enjoy!

INGREDIENTS

1 tsp canola oil
2 eggs
1 tsp corn starch
2 tbs water
1/2 cup kale, rinsed and torn
1/2 cherry tomatoes, halved
1 tbs Chevrai Roasted Garlic Goat Cheese, crumbled (find it here)
5 basil leaves, torn into medium-sized pieces

INSTRUCTIONS

Preheat at 8-10 inch skillet with a tsp of oil over medium-high heat. Meanwhile, in a small bowl, mix together the cornstarch and water to make a slurry. Once thoroughly mixed and the cornstarch is dissolved, whisk in the eggs.

Once the pan is heated, add the egg mixture. Let sit for 1-2 mins then add all of the toppings (kale, tomatoes, goat cheese and basil) onto one half of the egg. Let cook until the egg looks mostly firm on the uncovered half and flip it onto the half with the toppings. Let cook for an additional 30 seconds to warm through and remove from heat.

Serve immediately.

Serves 1

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