Kale and Squash Open Omelette

Name: Kale and Squash Open Omelette
Total time: 480 s
Yield: 1 serving
Cuisine: American
Ingredients: 1 cup kale; 1 clove garlic; 1 cup summer squash; 1/4 cup reduced fat shredded mozzarella; 1/2 cup egg white

rissellc @cook_3772808

Bloomsburg, Pennsylvania

Kale and Squash Open Omelette

rissellc @cook_3772808

Bloomsburg, Pennsylvania

Saved

Ingredients

8 mins

1 serving

1 cupkale
1 clovegarlic
1 cupsummer squash
1/4 cupreduced fat shredded mozzarella
1/2 cupegg white

Saved

Steps

8 mins

1

Put large pan on medium high, spray with nonstick cooking spray.
2

Mince garlic. Slice summer squash into 1/4 inch slices, quarter them. Chop kale into bite size pieces, remove stem.
3

Add garlic to pan. Add squash when garlic begins to sizzle. Add kale. Cover for 2 minutes or until squash is tender.
4

Add egg whites and cracked pepper to taste. Cover for approximately 2 minutes or until egg whites set.
5

Turn off burner. Sprinkle mozzarella and cover until cheese is melted. Serve immediately.