This breakfast kale salad combines the popular omelet with a delicious side of massaged kale and other healthy greens. It’s ready in less than 10 minutes!
I recently received a dozen eggs from a friend of mine, who has some hens in her yard and couldn’t wait to eat eggs for breakfast again. I think my passion for eggs comes from my childhood when my grandma used to give me eggs for breakfast almost daily! Now, I avoid buying eggs from the store, so I haven’t tasted omelets, poached eggs or my favorite, sunny side up eggs in while. 🙂
I also bought some kale, which was surprisingly cheap and decided to give it a try…for the first time! Can you believe I’ve never eaten kale before?! I can’t say I love it…as it tastes a bit too *green* in my opinion, but I think it’s something you get used to. It depends very much on how you cook it and, in salads, the dressing and salad toppings matter a lot.
A perfect salad for breakfast
So, for today’s breakfast, I decided to make this breakfast kale salad. This recipe is not vegan, as you can tell from the photos, but I will mention a vegan omelet version below.
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If you don’t eat eggs, you can make a vegan omelet with tofu! You will need about 150g of firm tofu, 1/2 onion, a pinch of baking soda, 1 Tbsp flour (I use chickpea flour) and 1/2 Tbsp psyllium husks (or ground flax seeds). Put everything into a blender and blend until smooth. Heat some oil in a pan and add the mixture. Spread it evenly. Cook on both sides, until golden. Optional – sprinkle some nutritional yeast on top, for a cheesy taste. Alternatively, if you don’t eat soy, you should check out this recipe using chickpea to make an omelet! Looks interesting!
Hope you’ll like my breakfast salad recipe! It’s simple but very filling and delicious! Enjoy!
- 2 cups kale, chopped
- 1 cup valerian, arugula or baby spinach, or mixed
- 5 green olives
- 2 Tbsps green onion, chopped
- 2 eggs, beaten
- ½ Tbsp olive oil
- half a lemon's juice
- 1 tsp oregano
- salt and ground pepper, to taste
- Whisk the eggs. Spray a pan with some oil and add the eggs on medium-low heat, covered with a lid. After 2 minutes, using a spatula, flip the omelet on the other side and cook for one more minute. Set aside.
- Add chopped kale and valerian to a bowl. Add all the dressing ingredients and gently massage the kale.
- Add olives, green onion and top with the sliced omelet.