Wednesday, August 26, 2015

Recipe of the Day: Kale and Cheddar Omelet

Kale & Chedder Omelet
Now until the end of September 2015, when you buy the Swiss Diamond HD Nonstick Crepe Pan you get a free spatula and a recipe card for this recipe.

Used in this Recipe:

Kale & Cheddar Omelet


- 1/4 cup of red onion, diced
- 2 cups of kale, chopped
- 1 teaspoon of olive oil
- 1 strip of lean bacon
- 2 eggs
-2 tablespoons of water or milk
- Salt and freshly ground pepper, to taste
- 1/2 cup of shredded Havarti cheese
- 1/2 cup of shredded sharp cheddar cheese

  1. Toss the kale with the red onion and olive oil.
  2. Heat a Swiss Diamond crepe pan over medium heat and cook the bacon until crispy. Chop it into small bits.
  3. Add the kale and onion to the pan and saute for about 5-10 minutes or until the onion is soft and the kale has changed to an intense shiny green.
  4. Remove from heat and set aside. Wipe off the crepe pan to remove excess grease.
  5. In a small bowl, whisk the eggs with two tablespoons of water or milk until the white is fully mixed in. Sprinkle in salt and pepper and whisk a little longer.
  6. Gently reheat the pan until warm. Pour the eggs in, and sprinkle with the kale mixutre, the bacon, and the cheeses.
  7. Cook until the chees is melted and the eggs are mostly set.
  8. With a spatula, flip half of the omelet over onto the other side and let cook for just a couple of minutes to finish cooking the eggs.
  9. Slide the omelet onto a plate and serve.

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