Veggie Omelet, Tomatoes, and Kale

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

Veggie Omelet, tomatoes, kale, and hash browns

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.