Breakfast of champs!

My wonderful wonderful father-in-law is a poor foodie diaries best friend! I cannot gush enough about how fantastical it is to have a father-in-law who has a GORGEOUS garden that he let's me grocery shop at on a regular basis throughout the summer. Just Sunday I was out in the garden and I plucked, STRAIGHT FROM THE GROUND, white onions, nice soft broccoli heads, long green beans, leafy romaine lettuce, and kale! There is something so awesome knowing that the only thing that touched that vegetable before you did was the rain, dirt, and sun that made this plucking possible. It gives my toes the tingles and gets my gears going about all the things I want to make!

I've been busy this week having fun and haven't had a chance to do what I love in the kitchen! I recommend Bryant Lake Bowl's Date Night on Monday nights if you want to have fun with another couple or even just go out with your girlfriends! It's a great deal. $28 bucks for two entrees, a bottle of wine or four beers and a game of bowling! Had my brother and his roommate over for dinner. Made those great buffalo chicken quesadillas I talked about a few months back. (They were a big hit with the guys. Shocking ;). Finished with a night out with one of my closest friends and old college roommate for some quality time catching up. Soooooo when I got up this morning I was itching to cook something new! Here are the ingredients that inspired this meal:

I've never cooked with Kale all that much so I knew I wanted to use that in something stat and the first meal of the day happens to be my favorite-so breakfast became my empty canvas! I thought I could make an omelet and stuff it with all of those dark leafy greens. Kale has so many nutrients and I love it's intense color. So I put it in a pan with some olive oil and then chopped a few slices of white onion (onion from Mark's garden is a beautiful piece of creation :) and threw that in the pan as well. While that was cooking down I pulled out some mozzarella because the omelet needed a little creaminess but not such an intense cheesy flavor and mozz was a perfect way to accomplish this. And of course we always have mozzarella in our fridge because it's a must have along with white onion and our cupboard buddy Olive Oil. I wanted to try the omelet egg white only because I NEVER do that and it seemed like an easy way to keep things on the healthier side. After the Kale wilted and the onion caramelized a bit I took them out of the pan and tossed in my egg whites mixed with just a smidge of milk. I layered in my mozzarella let it get a little soft while the omelet finished turning pure white, sprinkled on pepper and a tiny bit of salt, layed my kale and onion to bed in the omelet and folded it over! She slid right off and smelled so good. I served it up to my husband who devoured it....which of course is my favorite moment of all ;)

Happy Eating!

Recipe:
1 c. Kale torn or roughly chopped
3 slices mozzarella or 1/4 c. shredded
3 slices off an onion chopped in half
3 egg whites
1 tsp. milk
salt and pepper
2Tbsp. olive oil

Allow 1 Tbsp. olive oil to heat up in a pan with the stove on medium high and then throw in kale and onion to brown a little and wilt. While that is cooking down slice your mozzarella and separate your egg whites. SAVE YOUR YOLKS FOR SOMETHING ELSE! After kale and onion have become wilted and slightly browned remove it from pan. There should be much sticking to the bottom of the pan but clean off anything that is with a paper towel. Add the second Tbsp. of olive oil to the pan, mix the egg whites with the milk and whisk until combined and add to the pan with stove at medium heat. Pick the pan up and rotate your wrist causing all the excess egg white to run to the sides of the pan and cook up. Once the omelet is just about done being cooked through sprinkle on pepper and a little salt and line up the mozzarella on one side. Let it sit for a minute to heat through the cheese. Line the kale and onion along the top of the cheese, use a spatula to loosen around the sides of the omelet, and fold over the other side of the omelet onto the ingredients. Slide out of the pan onto a plate and enjoy.