The picture for this delicious kale and veggie omelet really doesn’t do it any justice. Sometimes I’m just to hungry to bother taking a nice photo for you, I’m sure you understand 
But I can assure you that it is LOADED with nutrients and tastes great too.
I hope you enjoy it
Kale & Veggie Omelet
Author:
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- 1 big bushy kale leaf – chopped finely
- 1 tomato – diced
- 1 cup chopped cauliflower
- ½ zucchini – halved and sliced
- ½ red capsicum (bell pepper)
- ½ onion – sliced
- 6 eggs
- Dash milk (optional)
- pepper
- oil for cooking
Instructions
- Heat oil in a pan, add onions and cauliflower and cook until onions are borwning and cauliflower is partially cooked
- Add the rest of the veggies to the pan, reduce heat to medium/low and saute for a few minutes, stirring occasionally while you cook your omelette
- Beat the eggs, milk (if you’re adding it) and pepper together
- Heat oil in another pan and when it’s nice and hot, add the egg mixture
- As it cooks, tilt the pan and lift the edges so the runny egg folds underneath the omelette to complete cooking
- When the omelette is nearly cooked through, get your spatula right underneath and flip the whole thing in one smooth move. It doesn’t always work out perfectly.
- Using your spatula, cut the omelet in half in the pan and place on 2 plates
- Fill with the mixture and away you go
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