Kale-Red Pepper Omelets
Ingredients
- 1 red bell pepper, thinly sliced
- ½ cup thinly sliced onion
- 5 Tbsp olive oil, divided
- 1 (5-oz) pkg baby kale
- 8 large eggs
- ¼ tsp salt
- ¼ tsp pepper
- 1 cup shredded mozzarella cheese, divided
Instructions
- Cook red pepper and onion in 1 Tbsp hot oil in a large skillet over medium-high heat 6 to 8 minutes or until browned and tender. Stir in kale; cook 30 seconds or until wilted. Remove from skillet; set aside.
- Whisk together eggs, salt, and pepper.
- Heat 1 Tbsp oil in a small nonstick sauté pan over medium heat. Pour in one-fourth of beaten eggs. Use a spatula to carefully lift cooked edges. Push eggs toward center, tilting pan to allow egg to flow underneath. Cook until set. Top omelet with one-fourth of pepper mixture and ¼ cup cheese.
- Slide omelet onto a plate, folding in half to enclose red pepper filling.
- Repeat with remaining ingredients to make 4 omelets.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
409
|
409
|
| Fat (g) | 32 | 32 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 22 | 22 |
| Carb (g) | 8 | 8 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 474 | 474 |
Keto Breakfast Meal Plan
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