Servings: omelet
Omelet with Kale, Bacon, and Bell Pepper
Crispy on the outside, soft on the inside, and filled with good stuff. This version includes kale, bacon, and bell pepper. I've flavored the egg mixture with grated cheese, some paprika, and salt/pepper. I served the whole thing with an ultra-simple tomato salad and a piece of toasted rye bread – it tastes fantastic!
Ingredients
Omelet
- 50 gram Bacon
- 1/4 pcs. Red bell pepper
- 1 handful Kale chopped and washed, can be replaced with spinach
- 2 pcs. Egg
- 25 gram Milk
- 2.3 gram Paprika
- 3 gram Salt garlic or herb salt
- Pepper lid
Simple tomato salad
- 1 pcs. Tomato
- 5 gram Balsamic Vinegar
- 2.5 gram Soya
- Salt and Pepper
Instructions
Omelet
- Sauté the bacon in a pan until it is almost crispy.
- Cut the bell pepper into cubes and add to the pan, sauté for a couple of minutes.
- Add the kale and sauté for another 30 seconds.
- Mix the eggs, milk, grated cheese, paprika, salt, and pepper together and pour into the pan. Stir a little so the filling is distributed in the egg mixture.
- Cook the omelet over medium heat for 3-4 minutes, until the egg mixture begins to set. Then fold it in half and cook for an additional couple of minutes. The egg mixture should be firm but still soft and creamy inside.
Simple Tomato Salad
- Cut the tomato into cubes and mix with balsamic vinegar and soy sauce. Season with salt and pepper to taste.
- Serve the omelet with the tomato salad and a piece of toasted rye bread with a bit of butter and a sprinkle of salt. Enjoy!