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Open Faced Omelette

Open Faced Omelette

Servings: 2


  • 4 each eggs
  • 2 cups kale
  • 1/2 cup cherry tomatoes
  • 1/4 cup red onion
  • 4 slices turkey bacon
  • olive oil
  • salt and pepper


Pre-Cook (Mise En Place)

  • Gather your equipment: small 6 inch saute pan, cutting board, knife
  • Preheat the saute pan on medium high heat
  • Slice the cherry tomatoes
  • Slice the turkey bacon into small pieces
  • Dice the red onion
  • Scramble the eggs in a bowl

Cooking Method:

  • Add olive oil to the saute pan
  • Saute the turkey bacon until golden brown, add the red onion, cherry tomatoes, and kale
  • Remove the mixture from the pan 
  • Add the scrambled eggs into the pan
  • Add back the turkey bacon and vegetable mixture back on top of the scrambled eggs
  • Place a piece of aluminum foil on top to cover and let it steam through for 3 to 5 minutes until the eggs have cooked and firmly set

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