1tablespoonchopped sun-dried tomatoes in olive oil
1tablespooncrumbled feta cheese
Heat a small pan over medium heat and as the pan heats up, whisk together the eggs, milk and pinch of salt in a bowl.
Once the pan is hot, saute the onions and kale in the oil and minced garlic for about 5 minutes.
Once the leaves wilt and the onions become translucent, add in the sun-dried tomatoes and saute together for another minute before adding the wisked eggs.
Turn heat to low and let the egg mixture sit and cook until there is just a little bit of runny egg mixture left uncooked and add the feta cheese in the center of the omelette.
Using a spatula, wipe the side of the pan to gently lift up the omelette and fold in half.
Allow the omelette to finish cooking and then serve immediately. Garnish with fresh herbs if desired like chives or basil & enjoy!
To help notice when the omelette is ready to be folded, twist the pan from side to side to see how much is cooked. The runny part should be sitting on top of the cooked part. When you run your spatula underneath the omelette, it should be able to support the omelette in order to flip it.