Kale and Goat Cheese Omelet

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Kale and Goat Cheese Omelet

I allow for about two beaten eggs per person or omelet. If you are keeping an eye on your cholesterol intake, substitute the beaten whites from three to four large or extra large eggs per two whole eggs. Same thing goes for the bacon, if it’s a mental hurtle you just can’t bring yourself to get over, you can substitute a tablespoon of olive oil to saute the kale. Though bacon is higher in saturated fat, calorie for calorie the difference is very small, and the bacon flavor with kale is pretty hard to beat (and it’s one piece of bacon amongst 4 omelets…).

Ingredients: 

8 eggs plus two tablespoon of milk or water (or equivalent), beaten
5 cups loosely packed kale, coarsely chopped
1 slice bacon
2 cloves garlic, minced
¼ cup crumbled goat cheese
3 green onions, sliced
4 t olive oil, divided
salt and pepper

Instructions: 

Prep time: 10 minutes
Cook time: 20 minutes

Cook the piece of bacon until crisp in a large heavy skillet over medium heat. Remove bacon strip and finely chop. Add the garlic and cook about one minute, adding additional olive oil if necessary. Add the kale and cook three to four minutes, until beginning to wilt. Stir in chopped bacon, stir, then remove from heat.

Heat one teaspoon olive oil in an 8 inch skillet over medium-high heat. Add the equivalent of two beaten eggs and cook about four minutes, seasoning with salt and pepper, until the egg is mostly cooked. Fill the flattened omelet with two tablespoons cooked kale, one tablespoon green onion, and sprinkle with goat cheese. Fold over and cook until done. Repeat for remaining omelets.