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Garlicky Kale + Tomato Omelette

This go-to breakfast recipe is ready in a cinch and a great foundation to build from. Add different vegetables, herbs, and toppings like toasted nuts + seeds for added flavor and crunch!
Course Breakfast, Salad, Snack
Cuisine American
Keyword eggs, protein, salad
Prep Time 10 minutes
Cook Time 5 minutes
Servings 1 serving
Calories 370kcal
Cost $2.5


  • 3 ea eggs
  • 1 tbsp filtered water
  • 1 tbsp coconut oil (or avocado oil)

Garlicky Kale + Tomato

  • 1 tbsp garlic minced
  • 1 tsp coconut oil (or avocado oil)
  • 1 cup curly, kale chopped
  • 1/4 cup cherry tomatoes sliced in half
  • salt to taste
  • pepper to taste


Garlicky Kale + Tomato Method:

  • Add garlic to a sauté pan with coconut oil and toast over medium heat until golden brown.
  • Add kale and tomato to the pan with a splash of water and a pinch of salt and black pepper. Cover for 30 seconds until kale is wilted and tomatoes are warm.

Omelette Method:

  • Whisk eggs and water vigorously until smooth and whites are completely emulsified with yolks.
  • Heat a seasoned (nonstick) sauté pan over medium heat and add coconut oil.
  • Add egg mixture to hot pan allow egg mixture to slowly cook. Use a rubber spatula to distribute the mixture evenly until the egg is almost fully cooked. Season with a pinch of salt and pepper.
  • Add the kale and tomato to one side of the omelette. Fold the other side over.
  • Serve with your choice of toppings: avocado, toasted nuts + seeds, etc.


Serving: 1ea | Calories: 370kcal | Carbohydrates: 9g | Protein: 21g | Fat: 28g | Saturated Fat: 16g | Sodium: 220mg | Potassium: 440mg | Fiber: 1g | Sugar: 2g | Calcium: 140mg | Iron: 3.2mg