By Jodee Weiland

Sometimes we have breakfast for dinner.  We will have a taste for an omelet or waffles, and we just decide to have breakfast for dinner.  Other days, we feel like having a big breakfast and on those days, we will do the same.

After picking kale, some basil, chives, and heirloom tomatoes from our garden today, we decided an omelet sounded good for dinner, and so I looked at what we picked and came up with our Garden Omelet for Two.  I checked what we had in the fridge in the way of cheese and found some goat cheese. That done, I got started on making what turned out to be a really delicious meal for our dinner.

It wasn’t hard to do at all, but anyone who makes the omelets in their home would say the same thing.  I’m no chef, but I love to cook and learned how to cook by watching my parents as I grew up.  They were both really good cooks, and they learned to cook from their parents, just like me.  They learned by watching.  As it turns out, my family tells me I’m a good cook, so with that said, this is how I put together our omelet tonight.

Garden Omelet for Two…With Kale, Tomatoes, Basil, and Goat Cheese

4 eggs or the equivalent of an egg substitute or egg whites
1/4 cup skim milk
1 tablespoon extra-virgin olive oil
1 garlic clove chopped
1 tablespoon chives chopped
3 basil leaves sliced and lightly chopped
6 baby kale leaves sliced
2 slices of an heirloom tomato
3 ounces goat cheese
Salt and pepper to taste

In a nonstick pan cook over low to medium heat the garlic, chives, and baby kale in one tablespoon olive oil.  Just cook until kale pieces are wilted.

Beat eggs with skim milk, and then pour over the kale mixture in your pan.  Continue to cook over medium heat covered.  When halfway done, place two large tomato slices on one half and finish cooking.  When done cooking, put the crumbled goat cheese over one half of the omelet, opposite the tomatoes, fold in half and slide on to a dish.  Once on the plate, cut in half and serve with extra tomato slices.

This Garden Omelet for Two…With Kale, Tomatoes, Basil, and Goat Cheese was wonderful!  We had some toast with it, some slices of tomato, and enjoyed the blend of flavors in the omelet.  We had some leftover Baked Parmesan Sliced Potatoes, so we heated them up as well.  You may want to add some other sides, but either way, you won’t be disappointed in the results. It was great using the vegetables from our garden and knowing they couldn’t be any fresher.  At this time of year, when gardens are producing so many vegetables, this is one way to put some of them to good use.  If you try this omelet, you’re going to love it, so enjoy!