1. 5 eggs, beaten well
2. 1/2 tsp. Spike Seasoning (Optional, but Spike is really good in eggs. Use other seasonings as desired if you don't have Spike.)
3. 2 T chopped onion or red onion
4. 1-2 tsp. olive oil (or more, depending on your pan)
5. 3 oz. chopped kale (2 cups chopped kale. You could use other greens like chard, collards, spinach, or broccoli rabe.)
6. 1/3 cup grated white cheese (I used a low-fat blend called pizza cheese which had Mozarella, Provolone, Romano, and Parmesan cheese.
Used this direction as follow:
1. Beat eggs with Spike seasoning in small bowl.
2. Heat olive oil medium high in non-stick 10" frying pan.
3. Add onions and saute about 2 minutes, until soft but not browned.
4. Add kale all at once (it will be above the top of the pan.)
5. Let kale wilt for a minute or two, then use a large turner to turn it over so it wilts evenly and reduces in size by at least half. This will take 2-3 minutes.
6. Check pan to see if you need more oil before you add the eggs, and add more if needed. Add eggs all at once, then immediately lower heat to low. Let omelet start to cook, and when you see firm edges, gently lift them with the turner and let the uncooked egg run under.
7. Cook about 10 minutes, until eggs are mostly set but still wet looking. Then use turner and gently flip one half of omelet over onto the other half.
8. Cook 1-2 minutes more if needed, then slide omelet out on to serving plate.
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9. Serve topped with fresh parsley if you have parsley in your garden that's begging to be used. This is great served with sour cream on top.
South Beach Suggestions:
This is a great breakfast, brunch, or dinner for any phase
of the South Beach Diet or any type of low-glycemic eating plan.
For phase two or three. serve with toast made from South Beach
Diet Friendly Whole Wheat bread, or fruit on the side.
Source :
This recipes for makes 2 servings, recipe created by Kalyn
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