I would like to share a favorite way that we get our veggies in for breakfast.
I commonly make omelets out of whatever veggies we have currently available in the fridge, even if it is last night's leftovers.
This week we had an abundance of kale given to us. On it's own, kale has a pretty strong flavor that no one in the house really cares for, but they will tolerate it if I mix it with other things.
First, I wash everything well (the local organic veggies typically have a good amount of little bugs - I don't mind...I would rather clean off bugs than chemicals!). Most veggies I will soak in a salt water or vinegar water wash, then rinse well, to make sure that the bugs are gone before cooking.
Then I mix together the following ingredients in a saute:
Enough olive oil to cover the bottom of the skillet. Allow it to warm up first before adding:
1/2 c. chopped onions
1/2 c. chopped peppers
2 c. coarsely chopped or torn kale leaves
1 tsp. dried oregano leaves
2 tsp. balsamic vinegar
1/2 tsp. dried crushed red peppers (more to taste)
salt & pepper to taste
The kale leaves will quickly look wilted as they cook. This is fine.
In a separate pan, prepare your eggs for an omelet. I typically use 2 large eggs, beaten, and poured into a hot, greased pan. Allow them to cook in one large circle. When set, flip once and immediately pour saute mixture onto one half of the egg circle. Sprinkle about 1/4 c. (more if desired) crumbled feta cheese over the kale saute then fold the omelet closed.
Slide onto a plate, and garnish with extra feta if desired. Enjoy Your healthy and energizing breakfast!
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