This post may contain affiliate links for which I earn a commission. Read my disclosure page here.
This easy and quick kale and sausage omelet is a great breakfast for the weekend or even during the week. It comes together pretty quickly. My husband made this today, and I loved it. It’s pretty healthy – he used kale, red bell pepper, green onions and mildly spicy grass-fed sausage we buy from a local farm. The sausage really packs so much flavor.
This vegetable combination is pretty good but you can switch it up a little bit and add whatever you like or have on hand. I think I can eat omelet every day of the week!
Tell me, what would you add to your omelet? We are always open to some new ideas!
How To Make Kale and Sausage Omelet
What you need
2 oz ground sausage, browned
2 eggs
salt and freshly ground black pepper
1/8 cup of finely shredded cheddar cheese
1/8 of red bell pepper, chopped
1/4 cup kale, chopped
green onions, chopped
1 tsp coconut oil
Instructions
Brown sausage in a small skillet. When done, move to a plate.
In a medium non-stick skillet, add 1 tsp coconut oil and heat over medium heat.
In a small bowl whisk together the eggs, season with salt and freshly ground black pepper. Add the finely shredded cheddar cheese and stir. Pour the eggs carefully into the preheated pan. Cook until the edges have begun to set, about 2 – 3 minutes. Add the chopped red bell pepper, kale, green onions and sausage to one half of the omelet. Let it cook for another 1 – 2 minutes. Fold the other half over the veggies, and let it cook for 1 minute. Be careful not to overcook or burn your omelet.
Run a small rubber spatula around the edges of the eggs so as to release it from the pan and then slide it onto a plate. Sprinkle with some chopped green onions and you can also serve it with sliced avocado. Enjoy!
Kale and Sausage Omelet
Email Me This Recipe
Enter your email and we'll send the recipe directly to you!
By submitting this form, you consent to receive emails from Delicious Meets Healthy.
INGREDIENTS
- 2 oz ground sausage, browned
- 2 eggs
- salt and freshly ground black pepper
- ⅛ cup of finely shredded cheddar cheese
- ⅛ of red bell pepper, chopped
- ¼ cup kale, chopped
- green onions, chopped
- 1 teaspoon coconut oil
INSTRUCTIONS
- Brown sausage in a small skillet. When done, move to a plate.
- In a medium non-stick skillet, add 1 tsp coconut oil and heat over medium heat.
- In a small bowl whisk together the eggs, season with salt and freshly ground black pepper. Add the finely shredded cheddar cheese and stir. Pour the eggs carefully into the preheated pan. Cook until the edges have begun to set, about 2 - 3 minutes. Add the chopped red bell pepper, kale, green onions and sausage to one-half of the omelet. Let it cook for another 1 - 2 minutes. Fold the other half over the veggies, and let it cook for 1 minute. Be careful not to overcook or burn your omelet.
- Run a small rubber spatula around the edges of the eggs so as to release it from the pan and then slide it onto a plate. Sprinkle with some chopped green onions and you can also serve it with sliced avocado. Enjoy!
NUTRITION
Use the tag #DeliciousMeetsHealthy when posting a picture of your recipe, and make sure to follow @deliciousmeetshealthy on Instagram!
Can this be prepped and frozen?
I haven’t tried to freeze an omelet but in general, I don’t think cooked eggs freeze well.
This looks so good, I don’t know why but kale and sausage just goes! Pinning this recipe, thank you for sharing!
So funny. I think of kale and sausage together all the time. But never at breakfast. This sounds so good. Must try.
Talk about a perfect breakfast. Just gorgeous and happy setting !