Open-Faced Butternut Squash & Kale Omelet - Recipe from Price Chopper
Open-Faced Butternut Squash & Kale Omelet
Found in our 2020 Spring Gatherings Magazine. This healthy omelet is filled with hearty, nutrient rich winter vegetables. Great for Easter brunch.
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Found in our 2020 Spring Gatherings Magazine. This healthy omelet is filled with hearty, nutrient rich winter vegetables. Great for Easter brunch.
- Preheat oven to 425°. In large, oven-safe skillet, cook bacon over medium heat 8 minutes, stirring occasionally. Add squash, onion, thyme, ½ teaspoon salt, and pepper; cook 6 to 8 minutes or until squash is tender, stirring occasionally. Add kale; cover skillet and remove from heat.
- In medium bowl, whisk eggs, half and half, and remaining ¼ teaspoon salt. Stir squash-kale mixture; add egg mixture to skillet and sprinkle with cheese.
- Bake omelet 5 to 6 minutes or until internal temperature reaches 165°. Garnish with thyme sprigs, if desired.
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