Simple. Fast. Healthy. Beyond satisfying. That’s how I describe this omelet/frittata that would make the perfect breakfast, lunch or dinner. It’s also dairy-free, gluten-free, and sugar-free so devour it, and feel good about it. Summer food is wonderful and this meal will certainly convince you of it.
¾ c baby kale or arugula
½ tsp minced garlic
2 tsp sunflower oil
2 large pastured eggs
¼ c organic soymilk
½ small avocado, diced
A few fresh basil leaves, torn
Extra virgin olive oil for drizzling
Other options: roasted asparagus cut into 1 inch pieces, olives (I used Kalamata), roasted tomatoes
Whisk together eggs and soymilk. Season with salt and pepper. In a sauté pan, cook kale or arugula over medium heat until just wilted. Add garlic and cook 1 minute longer. Turn up heat and pour in egg mixture, swirling egg to evenly coat pan. Once it begins to set, reduce heat to medium, and add additional veggies if desired. Then fold the omelet in half and finish on the stove or in a 300 degree oven, removing from heat when egg is just set. Slide onto a plate and top with avocado and basil and drizzle with olive oil.