What you need:
- 4 eggs
- 1/4 cup milk
- Assorted veggies like brussels, carrots, cauliflower, and onions
- Garlic, to taste
- Kale chips
- 1/3 to 1/2 cup gruyere
- EVOO
- Salt and pepper
Directions:
- Roast vegetables in oven until tender-crisp.
- Beat together eggs and milk. Season with salt and pepper.
- Heat EVOO in a skillet.
- Place beaten eggs into skillet and work around until eggs are almost set.
- Add veggies, garlic, kale, and gruyere to half of the omelet and fold in half.
- Cover until eggs are completely set and cheese has melted.
Recipe from Gastronomical Sovereignty