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Ingredients

  • 4 slices smoked bacon, chopped
  • 3/4 cup diced butternut squash
  • 1/2 cup 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
  • 1/4 cup crumbled feta cheese

DIRECTIONS

  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.

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

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