This is probably one of my favorite ways to start the day! My dad has been making omelets for our family as long as I can remember, and it’s such a healthy way to kick off your day.  You can add whatever ingredients or veggies you really like, but this is how I make mine 🙂

2 large eggs
1/4 cup milk
Sea Salt
Black Pepper

2 cocktail tomatoes (or approximately 8 grape tomatoes)
8 grape tomatoes (mix it up and use orange/yellow tomatoes, whatever your grocery store carries)
1/4 large yellow onion
5-6 slices deli meat (use whatever your favorite is, that you’ve already got on-hand)
Kale (or baby spinach)

Using a 10-inch pan, heat the pan to medium-high heat, and coat the bottom with extra virgin olive oil.  Chop all of the veggies, and sauté them in the pan once it’s warm.  I didn’t use a precise amount of kale, because I typically put all the other vegetables in the pan first, then cover them with a full layer of kale.  The kale will wilt and cook down fairly quickly.  As the vegetables cook, lightly sprinkle them with the sea salt, paprika and black pepper (if you have any blackening seasonings they work great as well).  After a the onion has caramelized and the kale is cooked down, transfer the vegetables to a bowl so you can start cooking the eggs.

Whisk the eggs together with the milk to make them a little fluffier.  Spray the same pan with non-stick cooking spray, and pour the egg mixture into the pan.  Do not touch the eggs!  That last statement is crucial in getting the omelet to turn out just right.  You’ll see the eggs begin to bubble up a bit.  Once they start to cook and there is little runny eggs remaining, spoon the cooked vegetables onto one side of the eggs in the pan.  Allow the eggs to cook a little longer before using a spatula to fold the empty side of the eggs on top of the vegetable mixture.  Using the spatula, carefully slide the omelet onto your plate and serve!!

Note: The vegetable amounts listed above are good for 2-3 omelets depending on their size.  Each omelet should use 2 large eggs, and 1/4 cup milk.  Adjust the vegetables based on the number of omelets you plan to make so you can cook them all at once.

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