Open-Faced Butternut Squash & Kale OmeletdownloadEmail This Post
Open-Faced Butternut Squash & Kale Omelet

Prep: 15 minutes
Cook/Bake: 20 minutes • Serves: 4

4slices smoked bacon, chopped
3/4 cup diced butternut squash
1/2cup chopped onion
1 teaspoon chopped fresh thyme leaves plus additional sprigs for garnish (optional)
3/4 teaspoon salt
1/2 teaspoon ground black pepper
4 cups loosely packed kale
8 large eggs
1/3 cup half and half
1/4cup crumbled feta cheese

1.Preheat oven to 425°. In large, oven-safe skillet, cook bacon over medium heat 8 minutes, stirring occasionally. Add squash, onion, thyme, 1/2 teaspoon salt and pepper; cook 6 to 8 minutes or until squash is tender, stirring occasionally. Add kale; cover skillet and remove from heat.

2.In medium bowl, whisk eggs, half and half and remaining 1/4 teaspoon salt. Stir squash-kale mixture; add egg mixture to skillet and sprinkle with cheese.

3.Bake omelet 5 to 6 minutes or until internal temperature reaches 165°. Garnish with thyme sprigs, if desired.

Approximate nutritional values per serving: 

282 Calories, 16g Fat (7g Saturated), 395mg Cholesterol,
866mg Sodium, 14g Carbohydrates, 2g Fiber, 19g Protein

Dietitian’s tip:
> Don’t like the strong taste of feta cheese? Ricotta has a similar crumbly texture, but a milder flavor and less sodium.


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