Open-Faced Butternut Squash & Kale Omelet
This healthy omelet is filled with hearty, nutrient rich winter vegetables. Customize it to your tastes. Don't like the strong taste of feta cheese? Ricotta has a similar crumbly texture, but a milder flavor and less sodium.
Ingredients
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Preparation
- Preheat oven to 425°.
- In large, oven-safe skillet, cook chopped bacon over medium heat 8 minutes, stirring occasionally.
- Add squash, onion, thyme, ½ teaspoon salt and pepper; cook 6 to 8 minutes or until squash is tender, stirring occasionally.
- Add kale; cover skillet and remove from heat.
- In medium bowl, whisk eggs, half and half and remaining ¼ teaspoon salt.
- Stir squash-kale mixture; add egg mixture to skillet and sprinkle with cheese.
- Bake omelet 5 to 6 minutes or until internal temperature reaches 165°.
- Garnish with thyme sprigs, if desired.
- Approximate nutritional values per serving: 282 Calories, 16g Fat (7g Saturated), 395mg Cholesterol, 866mg Sodium, 14g Carbohydrates, 2g Fiber, 19g Protein
There is no nutrition information available on this recipe.