Bacon and Kale Omelet
Prep time: 
Cook time: 
Total time: 
Serves: 1 two egg omelet.
Kale is brain food, as well as onions. By adding them to an omelet you have the perfect meal to start your day. You can add any manner of lovely veggies but sometimes simple is best!
  • Kale (one handful per omelet)
  • 2 slices of pre-cooked nitrate-free Bacon
  • 2 TBSP of chopped Onions
  • 1-2 cloves of Garlic, minced
  • Cayenne Pepper
  • Cock Sauce (Chili Garlic Sauce - Sriracha sauce)
  • 1 pat of butter or a TBSP of Canola oil (both are fine for Paleo and Mental Healthy recipes).
  1. Take a handful of Kale and chop to your preferred consistency.
  2. Slice your onion, about 2-3 thin slices is about right, then chop with the Kale to blend well.
  3. Chop your pre-cooked bacon in the same block as your Kale, I usually chop it with the kale to help blend even more I cook my bacon either under the broiler or in the the microwave for 60 seconds per slice in between paper towels).
  4. Heat the pan to med-low and melt your butter (or heat your oil). Add the veggie mix and saute for 3 minutes.
  5. While you saute your veggies, whisk your eggs adding cayenne pepper and cock sauce to taste.
  6. Add the chopped bacon and garlic and saute another minute.
  7. Remove from pan and add your eggs. The trick to omelets is to watch them carefully, lifting the edges to make sure your eggs cook all the way through. After adding the egg spoon the sauteed veggies onto one side.
  8. When the egg is still wet but not running, fold one side over on top of your veggies, cover for about 30 seconds and then slide onto a pan and... enjoy!
Nutrition Information
Serving size: 1
Recipe by Cabin Goddess at