There are two kinds of people …morning people and evening people. The morning person is overjoyed to awaken early and start the day. They chatter and do a myriad of productive things before 7am in the morning. I am jealous of this person, yet happy we have morning people to get things going. Evening people, on the other hand, are just getting started after 6pm. We like to stay up late and read, talk, work, or hang out at the local coffee house. I always find it a bit annoying when I realize it’s 11:30pm and I have to sleep and end all of this fun! Of course my husband is a morning person so he’s patiently waiting for me to turn the light off and settle down already. Whichever kind of person you are, morning or evening, you are going to need a hearty breakfast to get through the day.
When I have the time, I love to indulge in making this beautiful breakfast omelet. Eggs are so versatile and full of protein, and can really give you a great energy boost for the morning. I usually like to use either free-range or organic eggs; make sure to check the expiration date as well. My vegetable of choice for this particular creation is kale. Kale can be a little bitter but if you cut it up thin enough, it is actually a compliment to the other flavors.
Today I’m going to show you how to make this wonderfully fluffy omelet for those days when you can spend a little extra time in the kitchen! Enjoy.
Ingredients: 3 whole eggs, 1/4 cup of fat free milk, 3-4 thick slices of Virginia baked ham (or any ham you like), 8-10 cherry tomatoes, 1/4 cup red onion, 1/4 cup kale (cut up thin), salt, pepper, gorgonzola cheese (cheddar is great too!)