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 minutesminutes
Cook Time 5 minutesminutes
Servings 1serving
Calories 370kcal
Author Chef Allen Campbell
Cost $2.5
Ingredients
3eaeggs
1tbsp filtered water
1tbsp coconut oil (or avocado oil)
Garlicky Kale + Tomato
1 tbsp garlicminced
1tsp coconut oil (or avocado oil)
1cupcurly, kalechopped
¼cupcherry tomatoessliced in half
saltto taste
pepperto taste
Instructions
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.