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Kale omelette with mozzarella and toast . Oh. My. . Ingredients (per serving): …

1 min read

Kale omelette with mozzarella and toast
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Oh. My.
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Ingredients (per serving):
🥪 1 cup thinly sliced kale
🥪 1/3 cup finely diced carrot
🥪 1/2 stalk green onion, thinly sliced
🥪 handful parsley, chopped
🥪 1/4 tsp ground black pepper
🥪 1/3 tsp salt
🥪 2 large eggs
🥪 Butter
🥪 2 slices bread
🥪 2 slices ham
🥪 1 thick cheese slice
🥪 mozarella
🥪 avocado oil

1. Combine carrot, kale, green onion, parsley, pepper, and salt in a bowl and massage until soft. Add eggs, mix, set aside.
2. Butter both sides of 2 bread slices and toast in a pan until brown. Remove from heat.
3. Heat 2/3 tbsp butter and add egg mixture on low-medium heat. Cook and fold until it holds shape and form a rectangle (size: 2x bread length). Cover with lid and allow the bottom to brown. Split the rectangle (so now you have 2 bread-sized square omelettes) and flip. Place 1 slice of cheese on one of the omelettes, cover and cook.
4. Place ham on the melted cheese . Fold the omelettes and serve with mozzarella, avocado oil drizzle and bread.

For more authenticity they sprinkle sugar on the egg, but I didn’t do it because I forgot.
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