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Mother’s Day Brunch – Kale and Parsley Omelette

Ingredients

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  • ¼ cup chopped onion
  • 1 cup chopped kale (stems removed)
  • 2 tbsp. chopped parsley
  • 3 eggs
  • 1 tsp butter

Instructions

  1. Heat butter in a skillet over medium heat.  *Non-stick pans are coated with toxic chemicals.  Use stainless steel or cast iron instead.
  2. Sauté onion and kale for about five minutes.
  3. Whisk the eggs and pour into the pan, swirling it around to evenly distribute.
  4. Top with parsley.
  5. Cook for a few minutes, flip it over and cook for another minute.
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