Kids … you gotta love them.

I don’t always make eggs during the work week (it’s hard enough playing musical high chairs with my toddlers before I start the work day), but thought it would be good to switch up their morning breakfast. My 2- and 1-year-olds had a tasty breakfast that was worthy of Instagram, but my breakfast definitely did not come out how I imagined — like, at all.

I thought I was going to enjoy an omelet, but leave it to my 1-year-old to keep tugging on my pants that turned it into some type of open-faced concoction.

(Thanks a lot!)

Still, it was pretty tasty. 🙂

Spinach & Kale Open-Faced Omelet With Swiss

Ingredients

  • 1 egg
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried oregano
  • 1/2 cup spinach and kale
  • 2 pieces Swiss cheese slices

Directions

  1. Heat olive oil in a skillet on medium-high heat.
  2. In a small bowl, beat egg with salt, pepper, and oregano. Pour into skillet.
  3. Add spinach and kale to the center of the skillet. Top with two Swiss cheese slices.
  4. Using a spatula, push the left edge of egg to the center of the skillet. Do the same for the right side. (Note: Gently press on each side with the spatula for a few seconds to make sure it “sticks.”)

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open-faced-spinach-kale-omelet

It might look crazy, but is pretty good.

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