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Open Faced Kale and Spinach Omelet

When you need to get out of the door fast, but still want a hot breakfast, this omelet is everything dreams are made of: hot, filling, and super nutritious.
Course Breakfast
Total Time 10 minutes
Servings 1



  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 1 clove garlic minced
  • 1 cup chopped kale
  • 1 cup chopped spinach
  • 3 eggs beaten well
  • Sea salt and fresh ground pepper to taste



  1. Heat the oil in a small skillet over medium low heat. Add the onion, garlic, kale, and spinach and cook until soft. Add the eggs and cook for a minute until the edges are set. Lift the edges carefully and let the liquid flow underneath the edges.
  2. Cover and cook until the eggs are done, slide onto a plate, and serve.