I'm still going strong on the gluten-free, sugar-free front in an attempt to heal my stomach after long-term antibiotic use. I am not happy about it, as I love oatmeal and granola with all the fixings, but hopefully this is just a short term restriction until things heal up. In the meantime, I've been enjoying zucchini and kale egg muffins, and this kale and garlic omelet. It's light and flavorful, and doesn't make me miss my oatmeal too much. :)
Ingredients for Kale and Garlic Omelet
2t coconut oil
1 clove garlic, minced
1 handful of kale, chopped
salt and pepper to taste
Directions for Kale and Garlic Omelet
Put 1t of coconut oil in a hot pan, and sauté the kale for about 3-5 minutes (just until it turns a darker green). Remove from the pan and set aside. Put 1t of coconut oil in the pan over high heat. Crack the eggs in a bowl and whip. Then, pour the eggs in the hot pan. Turn the heat down to low, add the garlic, kale (and cheese, if you use it) and cook for 3-5 minutes, or until the top of the omelet is no longer runny. With a spatula, carefully fold one side of the omelet over the other and gently press down. Serve and eat immediately.