Open Faced Omelette
Servings: 2
Ingredients
- 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
Instructions
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