Eggs will most definitely be the biggest staple in our diet for the next 30 days because the possibilities are just endless! I have found that for myself, omelets are one of the best ways for me to get a significant amount of veggies all at once.
I could eat fruit all day long but veggies are my struggle.
Today Phil pulled up a specific recipe for a veggie omelet so that we could use some of the kale that we have an abundance of. It's literally overflowing one of our pots and lets be honest, the options for using kale are pretty limited.
This was our first time using kale in anything other than a smoothie where it's nearly unrecognizable. I was skeptical at first and a little scared, but I was pleasantly surprised!!
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| Kale, peppers, and herbs from our garden. Avocado from Aldi |
We also have arugula lettuce in our garden which oddly has a peppery taste to it, which added the perfect little kick to the dish.
Phil sauteed the kale, peppers, an onion, and the herbs. We happened to be given some farm fresh eggs from Phil's Dad to make this omelet even more organic! We whisked the eggs and added them in, then scrambled.
Topped with tomatoes from our garden, and avocado slices.
Honestly this tasted like something you would get from a super ritzy restaurant. So good!
If you wanted to add some more protein to this dish you could easily add cubed chicken breast or even breakfast sausage!
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