Kale Microgreens are not only healthy but versatile. Be it breakfast, lunch, or dinner, you are sure to find a delicious kale recipe for your meal.
Abbotsford farmers provide consumers across the province of British Columbia fresh and organic vegetables such as Kale microgreens and allows you to purchase their fresh greens and delivers it straight to your door.
If you have been holding off on implementing more greens in your diet, this Kale Microgreens Omelet with Avocado can help change that!
Ready, set, cook!
For this quick and easy recipe, you will need the following ingredients:
2 free-range eggs
2 of milk
A pinch of black truffle-infused sea salt
of Blood Orange Infused Early Harvest Extra Virgin Olive Oil
½ a bowl of Kale microgreens
½ of sliced avocado
half a cup of cubed/crumbled goat cheese (or any cheese of your choice)
Place a small pan on the stove in medium heat. Add two and a half teaspoons of Blood Orange Infused Extra Virgin Olive Oil in the pan until its sizzling. Meanwhile, prepare your omelet mix as instructed in the next step.
Crack open 2 free-range eggs into a regular-sized bowl. Add two teaspoons of milk, and a pinch of black truffle-infused sea salt for flavour and better taste. Using a fork, whisk all the ingredients in the bowl.
Pour the egg mix from the bowl into the pan with sizzling oil. Let the egg cook until the sides and bottom begin to solidify.
Once you notice that the bottom or and sides have solidified, this indicates that the egg is strong enough to flip without breaking or splitting. Using an egg spatula flip the omelet upside down.
Once both sides of the omelet are cooked, fill one half of the omelet with cheese Kale and sliced avocado.
Voila! Your delicious Kale Microgreens Omelet with Avocado is ready! Bon Appetit.