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Open Faced Omelette

open faced omelette
open faced omelette

Open Faced Omelette

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Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan

Ingredients
  

  • 4 each eggs
  • 1 cup kale
  • 1/4 cup cherry tomatoes (sliced)
  • 1/4 cup red onion (diced)
  • 4 slices turkey bacon (pre-cooked and diced)
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions
 

  • Scramble the eggs in a bowl
  • Add oil to a pan on medium-high heat
  • Saute the turkey bacon until golden brown (about 4 to 5 minutes). Then remove it from the pan and set it aside. Next, add the red onion, cherry tomatoes, and kale. Stir until all the veggies soften
  • Remove the veggie mixture from the pan 
  • Next, add the scrambled eggs into the pan. Swirl the eggs around the pan until it fully covers the whole pan
  • Sprinkle the turkey bacon and vegetable mixture back on top of the eggs
  • Place a lid on top to cover the pan and let it steam through for 3 to 5 minutes until the eggs have cooked and firmly set on top