After a nice run in Central Park in mid-December, who doesn't want a warm and comforting meal before starting your day?
So what did I make to fill that bill?
How about a sauteed kale, sundried tomato, mushroom, shallot and Parmesan egg white omelet? A simple rustic and flavorful dish. Easy to make so you can enjoy that cup of coffee and the NY Times in the process.
Chop up the kale, sundried tomatoes, portabello mushrooms, and half of a shallot. Toss into a saute pan with a drizzle of EVOO, some sea salt, black pepper, and crushed red pepper. Cook over low heat for about eight to ten minutes till the kale cooks down. About five minutes into your veggies cooking, start cooking your egg whites over low heat in another saute pan. Just as the egg whites start going opaque, place your veggies on top. Grate a nice amount of Parmesan cheese over the top and cover and cook the omelet till golden brown. Enjoy.
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