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Pregnancy Power Omelet with Kale and Goat Cheese

Serving Size

2

Ingredients

  • 1 1/2 tsp Coconut Oil
  • 6 Eggs
  • 1/2 tsp Sea Salt
  • 1 tsp Black Pepper
  • 3 cups Baby Kale
  • 1/2 cup Goat Cheese (crumbled)

Directions

  • Heat the coconut oil in a medium-sized frying pan over medium heat until it’s melted and hot.
  • In a bowl, whisk the eggs with sea salt and black pepper until frothy.
  • Pour half of the egg mixture into the heated pan. Let it cook for 2-3 minutes until the edges begin to set, but the center is still a little runny.
  • Place 1 1/2 cups of baby kale and 1/4 cup of crumbled goat cheese on one half of the omelet.
  • Carefully fold the other half of the omelet over the filling and cook for another 1-2 minutes until the cheese starts to melt and the omelet is fully set.
  • Slide the omelet onto a plate, top with salsa (optional), and serve.
  • Repeat the process with the remaining ingredients for the second omelet.

Notes

No Goat Cheese: Use feta cheese instead for a different flavor. No Kale: Spinach is a great substitute. Just wilt it slightly before adding it to the omelet. Leftovers: These omelets are best served fresh, but if you need to store leftovers, keep them in an airtight container in the fridge for up to 1 day.

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