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!