By Brandon McDearis

This month’s recipe is a different take on the classic omelet. Instead of sautéing the greens, you simply blend them with the eggs to get a green consistency throughout. The texture of the omelet is slightly different, but in a good way, and the nutrients in the vegetables hold up better when cooked this way, as they are not destroyed by the direct heat of the pan. Prepare this at any time of the day to get a healthy serving of greens along with a large amount of protein. The recipe can easily serve two.

Ingredients:

4 egg whites

2 eggs with yolks

1/2 cup chopped kale, stems removed

1/2 cup spinach

1 T olive oil

1/2 onion, diced

1 clove garlic, minced

Salt and pepper to taste

2 T feta or goat cheese (optional)

Directions:

  1. In a blender, combine egg whites, whole eggs, kale and spinach and blend until greens are smooth.
  2. In an omelet pan, heat oil at medium-high heat and sauté onion for 2 minutes. Add garlic and continue sautéing for 1-2 minutes.
  3. Add the egg and leafy green vegetable mixture. Cook the eggs as you would cook scrambled eggs until it begins to set. Flip omelet to cook through on the other side. Add cheese if desired and serve. 

Nutrition Facts:

Calories: 372 / Fat: 24g / Saturated Fat: 6g / Carbohydrates: 23g / Fiber: 4g / Protein: 32g

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Brandon McDearis is a personal chef working in the Charlotte area. He owns and operates Your Way Cuisine, www.yourwaycuisine.com. In addition to his culinary training, Brandon also holds a bachelor of science degree in foods and nutrition, with a concentration in dietetics. He primarily focuses on healthy cooking and addressing specific dietary needs of everyone from professional and amateur athletes to busy families and elderly people. Brandon is also one of the board of directors for Wellspring International Outreach (www.wellspring-outreach.org) and works with a group of others to raise money for the abandoned children of Peru.