Kale and Squash Open Omelette. Easy and delicious kale and sausage omelet. Perfect breakfast for a healthy start of the day. This easy and quick kale and sausage omelet is a great breakfast for the weekend or even during the week.

Warm the olive oil in a fry pan. I love spaghetti squash, and the simple addition of kale makes this a bowlful of yumminess! But Saturday, I roasted up a squash and added some delicious kale. You can cook Kale and Squash Open Omelette using 5 ingredients and 5 steps. Here is how you cook it.

Ingredients of Kale and Squash Open Omelette

Prepare 1 cup of kale.
Prepare 1 clove of garlic.
It's 1 cup of summer squash.
It's 1/4 cup of reduced fat shredded mozzarella.
You need 1/2 cup of egg white.

Kale and kabocha squash pair deliciously in this healthy vegetarian galette recipe that looks as fabulous as it tastes. Add the squash pieces to the kale mixture and combine. Spaghetti Squash with Chickpeas & Kale makes a filling, veggie-packed fall dinner! In this recipe, the roasted squash strands are lightly tossed with olive oil, garlic, rosemary, and a good squeeze of lemon.

Kale and Squash Open Omelette step by step

Put large pan on medium high, spray with nonstick cooking spray..
Mince garlic. Slice summer squash into 1/4 inch slices, quarter them. Chop kale into bite size pieces, remove stem..
Add garlic to pan. Add squash when garlic begins to sizzle. Add kale. Cover for 2 minutes or until squash is tender..
Add egg whites and cracked pepper to taste. Cover for approximately 2 minutes or until egg whites set..
Turn off burner. Sprinkle mozzarella and cover until cheese is melted. Serve immediately..

I added chickpeas and kale to make it a full meal and toasted some pine nuts for crunch. A tasty way to get beta-carotene-rich squash and kale into your diet. Try it with whole-wheat penne for extra fiber. Stir in the salt, pepper, and nutmeg. Stir in squash and pasta, tossing gently.