Now THIS was a very pleasant surprise. I’ve only fallen in love with kale in the last few years, but what a love affair! This morning I found yet another tasty way to incorporate this nutrition-packed veggie into our diet. Check out the nutrtional stats below! I had a tiny 1-oz piece of smoke ham to use up and some lovely kale, and although not typically used in omelets, I thought Why Not? Glad I stepped out of my usual breakfast box today! This is delicious! And it offers another way to vary boring eggs in the morning. This recipe is suitable for all phases of Atkins, Keto diets,. Primal and Paleo folks can eat this if the cheese is omitted.
2 T. bacon grease
1 oz. onion (I used a purple onion), chopped
1 oz. smoked ham (or bacon could be used)
3/4 c. chopped kale leaf (1 large leaf, stem removed)
6 large eggs, beaten
½ c. Monterrey Jack cheese, shredded
DIRECTIONS: Preheat oven to 350º. Beat the eggs and Jack cheese in a small bowl and set aside. In a non-stick skillet, melt the bacon grease and saute the chopped onion until nearly tender. Add ham and continue to cook until ham i s done. Add kale and saute, stirring, until it just softens a bit and turns bright green (not fully cooked). Spread the mixture evenly in the skillet and gently pour the eggs evenly on top. Pop into oven and bake for about 10 minutes or until egg is just set in the center. Remove from oven. Invert a plate over the skillet skillet and using potholders, flip the skillet to drop the omelet onto the plate and serve at once.
NUTRITIONAL INFO: Makes 3 servings, each contains:
24.8 g fat
3.33 g carbs, .43 g fiber, 2.9 g NET CARBS
19 g protein
388 mg sodium
245 mg potassium
38% RDA Vitamin A, 15% B6, 56% B12, 27% C, 9% D, 7% E, 6% calcium, 18% copper, 6% magnesium, 10% manganese, 31% phosphorous, 47% riboflavin, 60% selenium, 13% thiamin, 17% zinc