Happy Thursday! Last weekend, I was craving a hearty breakfast and had a ton of fresh produce to use up. The thing I love about breakfast is that you can incorporate pretty much anything you have on hand and make something amazing. I had asparagus, avocado, kale, and tomatoes that were leftover from other meals, and a small log of goat cheese (which I love with EVERYTHING)—read on to find out what became of these tasty ingredients.
I generally use three large eggs for my omelets—this makes for a filling main dish packed with protein. Let's start with the veggies. First, wash everything carefully. Then, break off the ends of the asparagus and cut into bite-sized pieces. If your kale is too leafy, cut that into manageable bits as well. Slice the tomato and set aside. Cut open your avocado and set one half aside—we're only going to need one half for this. Cut up and mash the avocado, and set aside for now.
Then, sauté the asparagus in a tiny bit of olive oil. When it's been cooking for about 3 minutes, toss the kale in. When they're both just about done, pour in your scrambled eggs.
Cook like a normal omelet and make sure both sides are done. Fold in avocado and goat cheese to taste. Top with tomato slices or any other veggie topping you have on hand. Bon appétit!