Kale, Feta, and Sun-Dried Tomato Omelet
Rolling sunny, tender eggs around a tidy filling doesn't require much more skill or time than a hearty scramble—but the result is much more polished and satisfying.
Keywords
- Main Courses
- Cheese
- Eggs
- Vegetables
- Quick
- Breakfast & Brunch
- Easter
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Cooking tools:
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spatula
- Measuring spoon
- Plate
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
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