10 Minute Kale Omelet

We love kale and enjoy finding creative ways to use it. Today, we made kale omelets prepared in coconut oil! The coconut oil gives the dish a distinct and delicious flavor. My egg eating son consumed three omelets! – he liked them so much.





Kale leaves
(6) Organic eggs – or as needed
One organic red bell pepper
One small onion
Coconut oil
Salt and pepper to taste
Grated cheese

Pick several leaves from the kale varieties in your boxes
Removed the stems and cut the leafy parts into small pieces
Cut the red bell pepper into bite size pieces
Chop the onion finely
Crack 6 eggs and mixed them well
Add all the other ingredients
Heat a teaspoon of coconut oil in a frying pan
Pour a soup ladle full of the egg and veggie mix into the frying pan
At low to medium heat, let the omelet solidify. You can flip it once
Put grated cheese in the middle, fold the omelet over and transfer to a plate
Repeat for more omelets
Spice it with Cholula as desired!