Open-Faced Butternut Squash & Kale Omelet
1. Preheat oven to 425°. In large, oven-safe skillet, cook bacon over medium heat 3 minutes, stirring occasionally. Add squash, onion, thyme, 1/8 teaspoon salt and pepper; cook 6 to 8 minutes or until squash is tender, stirring occasionally. Add kale; cover skillet and remove from heat.
2. In medium bowl, whisk eggs, half and half and remaining 1/8 teaspoon salt. Stir squash-kale mixture; add egg mixture to skillet and sprinkle with cheese.
3. Bake omelet 5 to 6 minutes or until internal temperature reaches 165°. Garnish with thyme sprigs, if desired.
- 14 g Fat
- 5 g Saturated fat
- 386 mg Cholesterol
- 573 mg Sodium
- 11 g Carbohydrates
- 3 g Fiber
- 4 g Sugars
- 0 g Added sugars
- 19 g Protein
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Nutritional Information
- 14 g Fat
- 5 g Saturated fat
- 386 mg Cholesterol
- 573 mg Sodium
- 11 g Carbohydrates
- 3 g Fiber
- 4 g Sugars
- 0 g Added sugars
- 19 g Protein
Directions
1. Preheat oven to 425°. In large, oven-safe skillet, cook bacon over medium heat 3 minutes, stirring occasionally. Add squash, onion, thyme, 1/8 teaspoon salt and pepper; cook 6 to 8 minutes or until squash is tender, stirring occasionally. Add kale; cover skillet and remove from heat.
2. In medium bowl, whisk eggs, half and half and remaining 1/8 teaspoon salt. Stir squash-kale mixture; add egg mixture to skillet and sprinkle with cheese.
3. Bake omelet 5 to 6 minutes or until internal temperature reaches 165°. Garnish with thyme sprigs, if desired.