Sausage Kale Omelet

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 386kcal

Equipment

  • nonstick pan

Ingredients

  • 2 tbsp Extra-virgin olive oil
  • 6 oz Ground Italian sausage
  • 2 cups Kale stem cut out and chopped into pieces
  • 8 Eggs scrambled
  • 4 oz Provolone cheese
  • 2 Onion bagels toasted (or bagel of your preference)
  • 4 tbsp Cream cheese
  • 2 cups Cantaloupe peeled and chunked
US Customary - Metric

Instructions

  • Preheat oven to 200 degrees. (If making multiple omelets store the cooked ones on a baking sheet in the oven until all are finished and you're ready to serve.)
  • Heat oil in a nonstick pan on medium heat. Add the sausage and kale. Cook until the sausage is no longer pink, breaking it up into finer pieces with a spatula.
  • Pour the eggs into the pan. As the eggs set around the edge of the pan, with a spatula, gently lift the egg to allow uncooked egg to flow underneath. When eggs are almost set on the surface but still look moist, add the cheese. Slip the spatula under the omelet and fold over.
  • Toast the bagel. Spread on the cream cheese.
  • Serve the omelet with bagel and cantaloupe.

Notes

**Can be made 1 - 2 days in advance**

Nutrition

Calories: 386kcal | Carbohydrates: 33g | Protein: 26g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 352mg | Sodium: 628mg | Potassium: 691mg | Fiber: 4g | Sugar: 14g | Vitamin A: 3983IU | Vitamin C: 105mg | Calcium: 223mg | Iron: 4mg

Sausage Kale Omelet

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 386 kcal

Equipment

  • nonstick pan

Ingredients
 
 

  • 2 tbsp Extra-virgin olive oil
  • 6 oz Ground Italian sausage
  • 2 cups Kale stem cut out and chopped into pieces
  • 8 Eggs scrambled
  • 4 oz Provolone cheese
  • 2 Onion bagels toasted (or bagel of your preference)
  • 4 tbsp Cream cheese
  • 2 cups Cantaloupe peeled and chunked

Instructions
 

  • Preheat oven to 200 degrees. (If making multiple omelets store the cooked ones on a baking sheet in the oven until all are finished and you're ready to serve.)
  • Heat oil in a nonstick pan on medium heat. Add the sausage and kale. Cook until the sausage is no longer pink, breaking it up into finer pieces with a spatula.
  • Pour the eggs into the pan. As the eggs set around the edge of the pan, with a spatula, gently lift the egg to allow uncooked egg to flow underneath. When eggs are almost set on the surface but still look moist, add the cheese. Slip the spatula under the omelet and fold over.
  • Toast the bagel. Spread on the cream cheese.
  • Serve the omelet with bagel and cantaloupe.

Notes

**Can be made 1 - 2 days in advance**

Nutrition

Calories: 386kcalCarbohydrates: 33gProtein: 26gFat: 18gSaturated Fat: 5gCholesterol: 352mgSodium: 628mgPotassium: 691mgFiber: 4gSugar: 14gVitamin A: 3983IUVitamin C: 105mgCalcium: 223mgIron: 4mg
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