Gorgonzola Veggie Omelet
Start your morning with a healthy protein and vitamin packed breakfast. This tasty 3-egg Gorgonzola Veggie Omelet is packed with kale, peppers, and onion.
Servings 1 serving
- 2 cups kale stems removed and diced
- 3 mini peppers stem and seeds removed, sliced
- 1 jalapeno stem and seeds removed, diced
- 1/2 yellow onion diced
- 3 tablespoons butter divided
- 3 eggs whisked
- 1/4 cup gorgonzola crumbled
Melt half the butter in a large saute pan over high heat. Add all of the veggies and cook until slightly brown and wilted, tossing occasionally to allow for even cooking. Transfer to a plate. Wash out pan.
Over medium low heat, melt remaining butter and spread across the bottom surface of the pan. Add whisked egg and spread across base of pan. Continue to swirl pan around spreading the egg until the egg sets, then cover with a lid and allow to slowly cook until the egg completely sets. Remove lid, sprinkle cheese across entire egg surface, add cooked veggies to half of the egg surface, and then use a large spatula to carefully fold the egg over.
Allow to cook for just a minute or so more to allow the cheese to soften, then slide onto a plate.
Calories: 707kcal | Carbohydrates: 24g | Protein: 30g | Fat: 56g | Saturated Fat: 31g | Cholesterol: 603mg | Sodium: 938mg | Potassium: 1170mg | Fiber: 3g | Sugar: 7g | Vitamin A: 18145IU | Vitamin C: 289mg | Calcium: 447mg | Iron: 5mg