Have a bit of produce that's not looking so great? Make an omelette! I had a bit of kale and some baby tomatoes in the fridge that weren't looking so crisp anymore, so I decided to make an omelette for breakfast. As usual, I didn't even think about taking any photos while prepping or cooking, but it looked so pretty on the plate that I had to take a few pictures.
To make the omelette, I finely chopped one clove of garlic, rough chopped about a cup of dinosaur kale, and quartered a handful of baby tomatoes. I had an egg white left over from making caesar dressing the night before so I used that and two more eggs whipped together. And cheese. Everything needs cheese. In this case, I conveniently happened to have a bag of shredded Italian blend of mozzarella, provolone, asiago, and parmesan cheeses.
The key to anything egg is low heat. Don't be afraid to turn the heat off if you're getting overwhelmed by how quickly everything is cooking! First, I warmed a bit of olive oil over low heat in a non-stick pan, added the garlic, and, about 30 seconds later, added the kale. I actually turned the heat off after adding the garlic because small pieces of garlic cook/burn very, very quickly. After about a minute, I added the tomatoes and some salt and pepper and turned the heat back on to low. While that was cooking together, I cracked and whipped the eggs with some salt and pepper. Once the tomatoes were soft (about 3-4 minutes later), I added the eggs, gently poking and prodding the vegetables so that the egg could get under them and also tilting the pan so the egg could get to the edges on the pan rather than staying in the middle. You want to make sure your omelette is the same thickness in the middle as it is on the edges so it cooks uniformly. I definitely lifted the pan off the heat source for all of this. There is plenty of heat in the pan, even on low, and you need the egg to stay raw long enough to create that even layer. Once I put the pan back down, I sprinkled on the cheese, waited about 20 seconds and then folded the omelette in half. It cooked for about a minute more, or until nothing "runny" seeped out when I tilted the pan. Might be one of the best things I've made for breakfast in a while!