Open Face Kale Omelette

This post comes from our contributor Jill of a Better Happier St. Sebastian!

Open Face Kale Omelette
serves 1

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!

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8 years ago

This is a beautiful breakfast!

Warm Regards,

8 years ago

Not vegan???

8 years ago

Look so yum~
Thank you for sharing!

8 years ago

Chloe – Not this week. We try to post a variety of recipes… vegetarian, vegan, paleo, and gluten-free. Be sure to check out our ‘food’ archive for some amazing vegan-specific options :)

8 years ago

I think that I will definetely eed to try this one.