Now you have two LYK breakfast options to kick off 2014! You can start that resolution on January 1 with this scrumptious yet healthful omelets. Or you can wait until January 2nd to be wholesome and have one last deliciously sinful meal by enjoying Chrissy’s coffee cake.
Either one is sure to delight and soothe that post-NYE champagne headache.
Omelets are one of my favorite things to have for breakfast. They don’t weigh you down and give you such a bright start to the day. You can load them up with just about any of your favorite produce and proteins too. Steak and eggs? Ham and cheese? Vegetables galore? Kale and goat cheese? Nearly anything goes.
The hardest part is making that darn egg pancake to roll it up in. I’ll be the first to admit, it’s not my specialty. The first one turned into scrambled eggs. The second was only slightly better – just barely good enough for it’s LYK close up.
Regardless of the way it ends up looking, this kale, onion, and goat cheese combo is a winner and if the omelet making isn’t going your way, feel free to scramble it all up. It’s the same great taste in a simpler form.
In conclusion, here is my resolution for 2014: I hope to invite more people around our teensy table to commune and build meaningful relationships with. Food has an amazing way of bringing people together to do just that and Chris and I plan to take advantage of it (starting tonight)!
We hope you all have a blessed New Year full of fun adventures, loving family, warm friends, and tasty foods!
Kale & Goat Cheese Omelet
Ingredients
4 eggs
3 tablespoons half n half or whole milk
1/2 small onion, sliced
3 cups kale, roughly chopped
2 small cloves garlic, thinly sliced
2 tablespoons goat cheese, crumbled
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Over medium heat, cook onions with a drizzle of olive oil for about 5 minutes. Add garlic slices and cook 2 more minutes, until onion is soft and translucent. Add kale to the pan and cook for another minute, until wilted but still green. Pour mixture out onto a plate and cover to keep warm.
Crack the eggs into a mixing bowl salt and pepper. Beat well with a fork or whisk, until uniform in color. I used an immersion blender. Put a small pan 8-10 inches on a low heat and add a little bit of butter. When the butter has melted and is hot, add half the eggs and move the pan around to spread them out evenly. When the omelet begins to cook and firm up on the bottom, use a spatula, and pull into the center around the edge of the omelet until raw egg . When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelet on to a plate.
Add half of kale mixture into the center of the omelet and fold into thirds. Repeat with second half of the eggs.
From the Little Yellow Kitchen,
Lauren
