Kale and Parsley Omelette

Eggs are one of the most healthy foods on the planet!  I can’t tell you how much I love eggs.  They are good protein and healthy fats.  And don’t worry about cholesterol.  Eggs have gotten a bad reputation for providing cholesterol, and it’s true.  They are high in cholesterol.  But, for the average person this should not be a concern.  Eggs also contain lecithin, which actually helps to break down cholesterol and fat.  For a person who has high cholesterol or cardiovascular disease, caution should be taken when consuming eggs.  For the rest of us, an average of one egg per day, or seven eggs per week is a healthy addition to your diet.  I highly recommend free-range, organic eggs.  Concerned about fat in the yolks?  Yes, that’s where the fat is, but it’s also packed with nutrients like vitamins A and D.  Not to mention, that’s where the lecithin is.  So, go ahead and have some eggs today!  You can start with this recipe.

Kale and Parsley OmeletteKale and Parsley Omelette

¼ cup chopped onion

1 cup chopped kale (stems removed)

2 tbsp chopped parsley

3 eggs

1 tsp butter

Heat butter in a skillet over medium heat.  *Non-stick pans are coated with toxic chemicals.  Use stainless steel or cast iron instead.

Saute onion and kale for about five minutes.  Whisk the eggs and pour into the pan, swirling it around to evenly distribute.  Top with parsley.  Cook for a few minutes, flip it over and cook for another minute.

Serves 1 – 2

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