Beat eggs, water, salt and pepper in a small bowl until well blended.
Heat small nonstick skillet over medium high heat, pour in egg mixture. The eggs should immediately set at the edges.
Gently push cooked portions from edges toward the center, so the uncooked eggs can reach the pan surface and cook. Continue this until eggs are cooked.
Add kale leaves, cheese, and tomatoes in center of eggs. Gently fold over both sides to center, covering the vegetables. Slide omelette onto plate.
You can use any kind of cheese that you like.
You can switch out the kale and tomatoes for any vegetables you prefer.
You can add breakfast meats such as bacon, sausage, veggie bacon, or anything else you would like.
Nutrition information is based on above directions
View Nutrition Label
Amount Per Serving
Calories 83Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Saturated Fat 2g10%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2g
Total Carbohydrates 4g1%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.