Courtesy of Justina Kwong

If you’re a garlic fan, add a teaspoon of minced garlic to the skillet when you add the kale or top the finished omelet with a few tablespoons of crumbled goat cheese. I’ve recently discovered a Greek extra virgin olive oil from Trader Joe’s that I’m in love with, great aroma, great results for cooking kale.

Serves 1

Dill Garnish
1/2 English or conventional cucumber, thinly sliced
1/4 cup chopped dill
1 teaspoon extra virgin olive oil
1 teaspoon rice vinegar, or any variety
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Omelet
2 eggs
1/4 teaspoon fresh chopped thyme or dried thyme
1 tablespoon extra virgin olive oil
3 to 4 medium size kale leaves, thinly sliced

In a small bowl toss the cucumbers, dill, olive oil, vinegar, salt, and pepper. Set aside.

In a separate large bowl, crack the eggs. Add thyme and whisk until well incorporated. Heat a small skillet over medium heat and add olive oil. When oil is warm (about 10 seconds) add the kale and cook about 1 minute, turning often until the kale starts to soften.

Spread the kale evenly throughout the pan, then pour in the egg mixture. Make sure the egg mixture covers the kale evenly throughout the pan.

After 1 to 2 minutes, test the edges of the omelet to see if it’s firm enough to flip. When the egg mixture is not as runny on the top, flip it over with a spatula. Cook 1 additional minute then transfer to a plate and top with the dill garnish. Serve immediately.

Nutritional Stats Per Serving (1 large omelet): 283 calories, 13 g protein, 5 g carbohydrates, 23 g fat (5 g saturated), 372 mg cholesterol, 1 g fiber, 734 mg sodium.

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