Breakfast

Fuck yeah, Omelets.



-3 Eggs
- 1/4 to 1/2 cup Whole Milk
- 1/2 cup kale, chopped
- 1 sliced portabello mushroom, sliced or chopped
- 1/4 cup white onion, chopped
- 1/2 a bell pepper, chopped
- 1 tomato, sliced as garnish
- 1 avocado, sliced as garnish
- 2 tbsp. unsalted butter
- Sea Salt & ground pepper, optional


Heat 1tbsp butter in a wok or frying pan over medium heat until just melted. Add mushrooms, onion, bell pepper and kale to pan. Saute for a few minutes until onions are slightly translucent but not enough to where to kale is completely wilted, set aside.

Heat 1tbsp butter over low-medium heat until melted while simultaneously whisking eggs + 2 tbsp water + 1/4 cup milk in a bowl. Add a pinch of salt if you're into it. Pour mixture in pan once the butter has melted but not burned. Cover to retain moisture and cook for a few minutes, moving the pan around slightly so the center is not under direct heat the entire time.

When most of the top layer of liquid has started to cook, add vegetables to one half only. Carefully fold over one side and let cook for a few minutes. As long as you've added butter the omelet shouldn't stick to the pan, shift one side up on to the lip to flip easier.

Garnish with avocado, tomato and pepper (optional.) Dominate and conquer life.

Serves 1, prep time 5-10 minutes, cooking time 5-10 minutes.