Kale and Bacon Omelette

I recently learned that Kale is one of the most nutritious foods on the planet. 

How can I get more of this nutritious (but sometimes bitter) leafy vegetable into my diet?

Sauté it with bacon of course!

Everything is better with bacon…

or is that butter?

Butter AND bacon make everything better in my book.

Honestly – if you flash sauté kale in olive oil or butter it retains most of its nutrients and tastes truly wonderful.

This recipe makes a generous omelette for two…



5 eggs, whisked with 2 T. water

5 strips of uncooked bacon, diced

1 clove of garlic, pressed

1 medium size bunch of kale, cleaned, stems removed (about 2 c. after chopped)

1/2 c. sharp cheddar shredded

diced tomatoes for garnish

Cook bacon on medium heat until crispy in a medium size skillet.

Add in garlic and chopped kale and cover with a lid.  Cook for only a minute or two until the kale turns bright green.

Pour in eggs and rotate skillet so that the entire surface of bacon and kale is covered with the eggs.

Cover and continue to cook on medium heat until eggs are almost done.

Distribute cheddar on one half of omelette.

Gently fold over the non-cheddar side onto the cheddar side into a nice half circle.

Cook for another minute.

Cut in half with a spatula and place on serving plates.

Sprinkle with tomatoes.

I served some fresh strawberries with mine.

Very satisfying…

and contains the added nutrients of kale.

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