Breakfast for dinner or breakfast for breakfast.  Omelets work for both.

So simple, yet so tasty, omelets are often my fallback to use whatever I have around.  This time it was spinach and kale, local eggs, aged cheddar and pepper jack cheese. My husband opted for the cheddar, and me, the kick of the pepper jack. But the star of the show was the sauteed baby spinach and kale.

This was a happy, happy dinner for us.

As I post this, I am in Florida having some serious garden envy. The restaurant at our hotel has it’s own organic garden with kale and eggplant plants so healthy. Mine are never this pretty.

But I was happy to see that their tomato plants get as crazy as mine.

Baby Spinach & Kale Omelet

For each omelet:

3 – 4 cups of baby spinach & kale

1/2 Tbsp olive oil

Kosher salt & freshly ground black pepper

1 tsp butter (locally made)

2 or 3 eggs (locally raised)

2 ounces cheese, shredded (cheddar, pepper jack or other)

Directions

In a 10 inch non-stick skillet, heat the oil.  Saute the greens and season with salt and pepper. Set aside.

In a small bowl, gently beat the eggs. Season with a little salt.

Heat the same pan over medium to medium high heat.  Add the butter, once it is melted, brush it all over the pan with a pastry brush.  Add the eggs and cook, lifting the side and letting the egg fill in underneath, until just about set. Place the spinach down the center of the omelet and the cheese along either side of the spinach.

Gently fold each side over the center, creating a “package”.

Slide off the plate and serve. Enjoy!