Kale, Feta, and Sun-Dried Tomato Omelet | America's Test Kitchen

Ingredients

• 1 tablespoon unsalted butter , divided
• 1 garlic clove , minced
• ¼ teaspoon ground cumin
• 1½ ounces lacinato kale , stemmed and sliced thin (1½ cups)
• 2 pinches table salt , divided
• 2 tablespoons oil-packed sun-dried tomatoes , rinsed, patted dry, and sliced thin
• 2 tablespoons crumbled feta cheese
• 3 large eggs