Sausage & Baby Kale Omelette
Renee chose to showcase her Sausage and Kale Omelette, “because times are tough right now and breakfast for dinner is such a hearty and delicious way to save money while enjoying a gorgeous meal. You know – when in doubt, be like the French!” “Sausage quality is everything here. You can choose to gospicy (my personal fave) or herbed, but either way it will only be insanelydelicious if the sausage is awesome. So make sure you get fresh sausages thatare well seasoned and delicious!”
- 1 tablespoon extra-virgin olive oil
- ¼ red onion, diced
- 1 fresh pork sausage, casing removed
- 1 handful baby kale leaves, fresh and de-stemmed
- 3 large eggs, beaten
- 2 ounces Parmesan cheese, grated or shaved
- Maldon salt
- freshly ground black pepper
- 1 small tomato, diced - for garnish
- Heat 1 tablespoon extra-virgin olive oil in a small non-stick sauté pan over medium-high heat and add ¼ diced red onion. Sweat them until slightly soft and just starting to brown approximately 1 minute.
- Add the sausage meat, breaking it up into small pieces as it browns. Once it has a good color, add 1 handful kale and sauté until soft.
- Add 3 beaten large eggs and give the pan a good mix with a spatula before you let them settle and firm.
- Reduce heat to medium and add a lid to the pan to help cook the eggs through evenly.
- After about a minute, when the omelette is mostly firm, remove the lid and add 2 ounces of cheese over top. Place the lid back on for another 30 seconds or until the cheese starts to melt.
- Slide your omelette gently onto a plate, making sure to fold it over in the middle so the cheese is inside.
- Season with Maldon salt and black pepper, garnish with 1 diced tomato.
- Serve warm with salad, fresh bread, good butter, and jam!
About the Author
Renee Guilbault, Food Industry Leader and Activist, candidly shares how to join, how to navigate and how to step up and lead within a trillion dollar industry in her new book, A Taste of Opportunity, released in January. Renee has held leadership roles at Bon Appetit Management Company at Google, Pret A Manger, Compass Group and held a role on the Los Angeles Food Policy Council Leadership Board and its Coordinating Committee.