WTEW: Farm Fresh Omelette

omelette

Are you an omelette fan? I am a renewed omelette fan and I will tell you why.

First things first, I’m BAAAAAACKKKK!! Hawaii was absolutely stunning and of course, I loved every minute of my trip. My cousin and her son frequent the Farmers Market in her cute little town Kailua so we went on Sunday. Holy kale, I loved it! I think I may add a summer to-do, “Find the best Farmers Market in DFW area.”

We went around 9ish so had breakfast there. I chose a Farm Fresh Omelette from one of the local Hawaiian farms. They used eggs, kale, and heirloom tomatoes. All from.. you guessed it, their farm. It was delicious! And as a bonus, I always enjoy knowing exactly where my food came from and supporting a local farm.

Have you ever seen farm fresh eggs? They are not all white or even all brown. They come in different colors and are different shapes and sizes. I may have to get my hands on some farm fresh eggs here in Dallas.

The kale and tomatoes were a tasty AND nutritious combination. I don’t normally think about putting kale in anything besides a green smoothie, but I will definitely add these to an at-home omelette in the future. And don’t get me started on the tomatoes. Whoa! If you have never tasted the difference of a locally grown tomato versus a supermarket tomato, you are missing out. I could eat these all day long!

Having an omelette is a great way to get in some veggies early on in the day. Most of us only eat veggies for dinner and maybe lunch. Try one this weekend and make it farm fresh if you can!

If you could have a farm fresh omelette right now, what would you add to yours? Please share!

What to Eat Wednesday: Kale

Kale

What the kale!  Had to.. cause you know what it rhymes with.

Anyway, this What to Eat Wednesday is dedicated to kale because this deep green vegetable has one of the highest levels of antioxidants of all vegetables!  I used to hate kale and have only recently become a convert.  You know what it took?  Baking it for 10 minutes and making it crispy!  Crispy textures get me every time.  Love the crunch!

Antioxidants fight cancer.  I hate cancer.  I want it to go to kale.  Had to again.  This is too fun!

If you are like what I used to be- hater of the kale- try it baked.   Take out that cookie sheet, place the kale on the sheet (I do not like spines so I remove them & only keep leaves), drizzle with olive oil (make sure oil gets on a good amount of pieces), and sprinkle with sea salt.  Bake at 350 degrees for 10 minutes.  The pieces may start to turn brown and if so, you want to take the kale out right then.  It will already be good and crispy!  I like the kale chips alone, but I have heard to dip them in hummus or guacamole too.

You can also saute kale like you would spinach.  It shrinks a lot during cooking so you would want to add plenty to the pan.

Kale is not only full of antioxidants, but is also calcium rich for healthy bones, high in carotenes for healthy eyes, and a single portion provides twice the recommended daily amount of vitamin C.  Eat up!