This post comes from our contributor Jill of a Better Happier St. Sebastian!
Open Face Kale Omelette
3 large eggs
1 cup tuscan kale, stemmed and chopped
1/4 cup feta cheese
1 tbs fresh oregano, chopped
1 tbs olive oil, divided
1 tsp red pepper flake
salt and pepper
In a skillet over medium high heat, warm 1/2 tbs olive oil. When shimmering add kale, red pepper and salt and pepper. Sauté until kale is barely wilted, about 3 minutes. Set aside to cool.
Whisk 3 eggs with a touch of salt and pepper. In a skillet over medium heat, warm 1/2 tbs olive oil until hot. Add eggs, feta cheese and fresh oregano. Cook, undisturbed, until eggs are almost firm, about 5 minutes. To finish, broil under high heat until cheese is melted and eggs are cooked.
To serve, top with kale.
For more of Jill’s recipes visit her blog A Better Happier St. Sebastian.
More brunch-ready recipes from the BLDG 25 Blog!