Omelets and Opportunities.

Whew. Thanksgiving is over. December is around the corner. Busy, busy.
After all of the turkey, stuffing, mashed potatoes, pie and more pie, I have been craving simple meals this week. Like an omelet and apple kind of dinner. Easy. Cheap. Yet, still delicious. That’s the cool thing about eating real food. You can make a meal out of pretty much anything and feel satisfied.
Some days I say screw the recipes and just make what works.
The other night, my husband had a work dinner so Madilyn and I were on our own. Omelet and apple it was. It was perfect. It was a perfect opportunity to take a step back and eat something really, really simple and basic. It was an opportunity to take a breather from recipes and just eat what I had in the fridge. It was an opportunity to have little dishes to clean up allowing for an after dinner mother-daughter walk. Score.
Kale and Cheddar Omelet
Ingredients:
2 eggs, pastured, local and organic if you can get your hands on them
cheddar cheese, organic
1 teaspoon oil, I used coconut oil
1 large leaf of kale, stem removed and leaf chopped
salt and pepper, to taste
Directions:
In a frying pan, heat the oil. Saute the kale for a minute or two. You don’t want to overdo it. In a bowl, scramble the eggs and salt and pepper to taste. Pour the eggs over the kale in the pan. Let the eggs cook for up to a minute or until the bottom starts to set. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left. Flip the omelet and let the other side cook for a minute. Add cheddar cheese to half and fold other half over the cheese. Enjoy!