Easy Kale Breakfast
Kale Omelette – Kale – Butter – Garlic Cloves – Eggs – Olive Oil – Salt – Grated Parmesan OPTIONAL – Chilli Flakes
Wash the Kale under cold water and shake it, and pat it dry with paper towels to remove any excess water.
Remove the stems and the harder part from the Kale leaves and chop the leaves with a knife or shred them with your hands.
Beat the eggs with a manual whisk in a mixing bowl. Season with salt and pepper and set aside in the fridge.
Heat a skillet with a teaspoon of olive oil and cook the chopped kale with a pinch of salt, pepper, and crushed garlic. Set it aside when wilted a bit.
Cook the beaten egg over olive oil in the same pan after giving it a quick wipe. Tilt the pan to spread the mixture all over it.
Add the cooked kale and cheese to half of the Kale Omelet and fold the other half on top of it to let the cheese melt.
Slide the omelette onto a plate and serve immediately while hot with a touch of pepper, salt, and chili flakes.
NET CARBS FAT PROTEIN
Serving: 1 Serving Makes: 1 Serving
Prep: 10 Minutes Cook: 5 Minutes