Big flavor makes for a happy way to start the day off! I’ve had nothing but positive reactions from everyone I’ve ever made this fun breakfast for.
Kale and Pancetta Omelet Roll
SERVINGS: 1 omelet
PREP TIME: 15 minutes
COOK TIME: 10 minutes
• 4 thin slices of pancetta or 2 slices of bacon, cooked (optional)
• 4 kale leaves, steamed
• 1/2 leek, shredded and fried
• 2 eggs, beaten
• 1 tablespoon cold water or milk
• 2 tablespoons coconut oil, divided
• tomato slices, optional
• celtic sea salt (optional)
• fresh ground black pepper
Crisp pancetta slices by either putting into toaster oven or by cooking in a sauté pan for 3 minutes.
Steam kale leaves; Bring 1/4 cup water to a boil in a skillet, add kale leaves, cover with lid for 3 minutes. Drain. Set leaves aside.
In a small skillet, warm oil over medium heat and fry leeks for just a few minutes, being careful not to burn. Drain any excess oil on the leeks on paper towels.
Beat eggs. In a medium skillet, warm oil over medium heat. Pour in eggs. Rotate skillet to evenly coat with eggs. Cook for 4 minutes or until eggs have formed into a soft, but stable omelet. Layer with kale leaves and pancetta. Starting at one end, roll omelet into a roll shape. On a cutting board, cut with a sharp knife into four segments. Garnish with leeks, tomatoes and gluten-free, sugar-free sweet chili sauce