Veggie Omelet, Tomatoes, and Kale

Want a healthy and easy breakfast? Look no further! Lots of veggies, protein, and healthy fats in this meal.

I am not a great cook, I’m good when I want to be, but honestly, my mind is usually somewhere else and following recipes is really, really hard for me. Any distraction – 3 kids, the dog, a friend, a flower – and boom, we are having “blackened” food again … usually without the Cajan part. So I started making my food simple. Really simple. I wanted healthy and easy

Ingredients:

  • Eggs: 2-3/ person
  • Avocado: 1
  • Tomato: 1/2 per person
  • Potatoe: 1/2 per person
  • Broccoli: 1/4-1/2 cup per person
  • Onion: 1/4 cup per person
  • Mushrooms: 1/4 per person
  • Cilantro: for garnish
  • Chives: for garnish
  • Kale: 1/2 – 1 cup per person
  • Olive Oil: for sauté and to dress the kale
  • Salt & Pepper: to taste

The Cooking Part …

I am not great at making omelets so this picture is an important one in my cooking skills.

Shred the potatoes. In an ovenproof pan coat with oil and lay potatoes in. Bake at 350 while you work on the rest. Chop the broccoli, onion, mushrooms. I usually use a little olive oil to saute the onion to translucent. Then add broccoli. Let onion and broccoli saute to soften. Finally, the mushroom to warm and blend flavors.

While the onion and broccoli are sauteing I scramble 2 eggs (per person). after adding all vegetables to blend, add the scrambled eggs. Allow eggs to surround veggies and “set up”. If you have an omelet pan use it. I do not and have to improvise.

Here’s how I do it: As the egg gets firm around the middle of the pan, use a spatula to gently lift the edges and allow liquid egg to move below the bottom layer. Be careful so you are not burning a part of the eggs, but not moving it so much that you tear the set layers. In the end, if you do, it becomes a veggie scramble rather than an omelet. Still tastes the same 🙂 When the egg is set enough you can fold it over and remove it from heat.

While the egg is setting I rip the kale, slice tomatoes, and chop avocado. Just watch the egg and attend to the omelet as you go. As the eggs finish, I remove the potatoes from the oven, add a little oil to the egg pan and fry each side of the hashbrown to make them crunchy. Sometimes I run out of time for this and do not want my eggs to get cold. Then I just skip this step.

Plate. Garnish with cilantro and avocado, sprinkle oil on the kale, salt, and pepper. Serve and enjoy.

What to serve with …

I am not a vegetarian so I often add cheese, bacon, ham, or whatever leftovers we have that might go good with eggs. I have been known to use the leftover pizza toppings as the omelet guts. I use a variety of veggies depending on what is in the fridge including cauliflower, carrots, and spinach.

Easy and Impressive Egg Fritta

Want a breakfast that looks great, tastes good, and is easy to prepare? It can feed just one or two people or a whole bunch of you. If you don’t want to share save the leftovers for lunches or future breakfast meals.

I am not a great cook, I’m good when I want to be, but honestly my mind is usually somewhere else and following recipes is really, really hard for me. Any distraction – 3 kids, the dog, a friend, a flower – and boom, we are having “blackened” food again … usually without the Cajan part. So I started making my food simple. Really simple. I wanted healthy and easy.

Ingredients:

  • Butter or other cooking oil – olive or avocado oil works well here – enough to cover the bottom of your pan
  • Onion
  • Garlic
  • Scrambled Eggs – 6 to 12 depending on the number of people eating and how big your pan is.
    • optional: Milk or half and half for scrambling
  • Broccoli – 1-2 crowns
  • Shredded Carrots – 3-4 large

Garnish Items – if you want:

  • Shredded cheddar cheese – enough to cover the top of the fritta.
    • Amount will depend on personal preference and size of the pan.
  • Sliced grapes tomatoes, pico de Gallo, or salsa
  • Cilantro
  • Avocado

The Cooking Part …

  • Preheat oven to 350 degrees.
  • In an oven safe pan, melt the butter in the pan over the stovetop.
  • While it melts dice the onions and garlic.
  • Sauté the onion and garlic in the butter.
  • Chop the broccoli into small pieces, eliminating the hard parts of the stems, and shred the carrots.
    • Amount of carrots and broccoli will depend on your preference and how many eggs / people you are feeding.
    • You want enough to have the fritta feel hearty but not so much that it drowns out the egg.
  • Add broccoli and carrots to the butter, onion, and garlic.
  • Cook on medium to low heat until the onion is transparent and the broccoli and carrots are soft, but not withered looking. About 5-10 minutes.
  • Scramble the eggs and pour over the mixture and cook until the egg sets up.
  • Transfer pan to the oven until the egg is cooked through. The top begins to set.
  • Add cheese if you want and return to the oven. Place on high broil for 5 minutes to melt the cheese
  • Top with the tomatoes, cilantro, and avocado

What to serve with …

All sorts of breakfast foods – toast & jam, fried potatoes or hash browns, fruit, breakfast salad, juice, coffee, tea.

This meal will keep in the fridge, it is also great as a left over for lunch the next day or you can freeze and reheat as needed for future breakfast meals.