Kale-Red Pepper Omelets
Ingredients
- 2 cloves garlic, minced
- 5 Tbsp olive oil, divided
- 2 red bell peppers, thinly sliced
- ½ cup thinly sliced onion
- 1 (5-oz) pkg baby kale
- 8 large eggs
- ¼ tsp salt
- ¼ tsp pepper
- 1 cup freshly shredded mozzarella cheese, divided
Instructions
- Cook garlic in 1 Tbsp hot oil in a large skillet over medium-high heat 30 seconds.
- Add red peppers and onion; cook 6 to 8 minutes or until browned and tender. Stir in kale; cook 30 seconds or until wilted. Remove from skillet, and set aside.
- Whisk together eggs, salt, and pepper.
- Cook one-fourth of egg mixture in 1 Tbsp hot oil in a small nonstick skillet over medium heat, tilting pan to spread evenly, 1 minute or until edges begin to set.
- Lift edges with a rubber spatula, tiling pan to allow uncooked egg mixture to flow underneath. Cook 1 minute or until center is just set.
- Top with one-fourth of pepper mixture and ¼ cup cheese. Loosen omelet with a spatula; fold in half over filling. Carefully slide onto a plate.
- Repeat procedure with remaining oil, egg mixture, pepper mixture, and cheese.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
420
|
420
|
| Fat (g) | 32 | 32 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 23 | 23 |
| Carb (g) | 11 | 11 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 476 | 476 |
Low Carb Breakfast Meal Plan
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