- 1-2 Tbsp Coconut Oil
- 1 Cup of Chopped Kale
- 3 Eggs
- Trader Joe's Chile Verde Salsa
- 1 Avocado
- 6 Cherry Tomatoes
Days have been busy lately and my attention to nutrition has been lacking. It’s not that I’ve been eating bad things but after a few days with a nasty stomach bug I just haven’t been eating. It’s catching up with me so this morning I resolved to make a gigantic what I call “truck driver” sized breakfast and I did.
Quick aside, “truck driver” sized breakfast hails from when I was a teenager and my dad used to say I ate like a truck driver. I’ve always had a big appetite and could pack food away. We also had a truck stop outside of town that as a teenager would frequent after a night out with friends and put away a plate of chicken fried steak and eggs. Big Portions!!!
Here’s what I made and I powered straight through the day until 3:30 in the afternoon without feeling for a minute I needed anything to eat.
Kale Omelette with Avocado and Tomatoes
- melt 1-2 Tbsp of coconut oil
- sauté a cup of chopped kale until it wilts
- pour 3 beaten eggs over the kale and move the skillet so that the eggs and kale cover the entire surface
- cook until eggs set and flip the t over to cook the opposite side
I plated this big boy omelette, topped it with chili verde salsa, an entire avocado and chopped tomatoes and downed it with a big cup of coffee with coconut milk.
Breakfast is my favorite meal of the day and this combo is one of my favorites. What are some of your favorite breakfasts?