Now enough about me, let's get to some eats!
The day I moved into school, I wanted something special for breakfast that would keep me energized for lugging heavy boxes for the rest of the day. And even though I have a sick obsession with oatmeal, I knew that I needed something with a little more staying power.
Cue omelette! I love making omelettes. I usually make one for my father every Sunday, but I always opt for my oatmeal. So when I make an omelette, it has to be special, and loaded with veggies.
Mushroom and Kale Omelette
- 1 egg (I use Eggland's Best)
- 2 egg whites
- splash of milk
- 1 small handful of kale, chopped
- 2 small mushrooms, diced (I used baby bellas)
- 1 oz. goat cheese, crumbled (feta or swiss would also work)
- salt and pepper to taste
2. Heat a small pan (sprayed with cooking oil), and add mushrooms. Cook, over medium heat, until they are tender and darken, but no not burn them.
3. In a separate bowl, combine the egg, egg whites, and milk. Beat until incorporated. Add taste and pepper to taste.
4. Add the drained kale to the pan with the mushrooms and stir until everything is evenly distributed. Pour egg mixture over the veggies and make sure everything is coated. Let eggs sit, undisturbed for 30 seconds to a minute. Poke any air bubbles that form. Continue to cook the eggs by letting the rest that have not set slide to the side of the pan. If you don't like you're eggs a little runny, then flip your omelette, but if you're pan is very small you run the risk of making a huge mess (I prefer to just cook mine on one side).
5. Sprinkle cheese on one half of the eggs and flip the other side over to create a half-moon shape. Allow 30 seconds to a minute for the cheese to melt.
I served my eggs with Cinnamon-Roasted Sweet Potato Rounds, which are simply a sweet potato, cut into 1/2-3/4 inch rounds, tossed with a little coconut oil (or other neutral tasting oil) and cinnamon, then baked for about 30 minutes at 400*.
Filling, satisfying, and delicious. What else could you ask for in the morning?