Kale, Spinach, Bok Choy, and Turkey Omelet


Had an abundance of turkey from Thanksgiving and plenty of veggies in my winter garden so figured a nice healthy omelet for dinner might help out the recovery from the nutrient lacking foods I ate the day before.


I started by collecting about cup of red curly leafed kale and a leaf of Bok Choy and a green onion from the garden.  Washed and dried to the best of my ability.  Trimmed off the stem of the kale and chopped all into small ribbon size pieces.  I also had some chopped spinach lying around so added that as well.  Added veggies to skillet at medium high heat with about a teaspoon of olive oil and allowed to cook for 5-6 minutes.


Added cooked veggies to a bowl with 3 eggs beaten and mixed quickly to combine.


Cut a half cup of chicken along with a slice of bacon and and cooked until browned.  Added another teaspoon of olive oil, dropped the heat to low and added egg/veggie mixture.  Topped with once slice (0.75 ounce) of pepper jack cheese and covered until completely cooked.

Kale, Spinach, Bok Choy, and Turkey Omelet
Recipe type: Breakfast
Prep time:
Cooking time:
Total time:
Servings: 1
Tasty vegetable omelet with a ton of protein but also a multivitamin supply of essential vitamins and minerals. Specifically being very high in Vitamin A, Vitamin C and Vitamin K, but also considerably high in Riboflavin and Selenium.
  • 1 cup Kale (chopped)
  • ¼ cup of Bok Choy (chopped)
  • ⅓ cup Spinach (chopped)
  • 1 clove of garlic (minced)
  • 1 green onion chopped
  • 2 teaspoons olive oil
  • salt
  • pepper
  • 3 eggs
  • slice of bacon
  • ½ cup of turkey
  1. Chop kale, bok choy, and spinach into small pieces and cook under medium-high heat for 5-6 minutes with 1 teaspoon of olive oil.
  2. Remove veggies and mix with 3 beaten eggs. Add pinch of salt and pepper and if you want some heat add some cayanne, jalapeno peppers, or tabasco.
  3. Add turkey and bacon chopped into small pieces into pan and cook until both are browned.
  4. Reduce heat to low and add egg/veggie mixture to skillet.
  5. Add pepper jack cheese and cover and cook until cooked all the way through 5-10 minutes.
  6. Folder over and eat as a large meal or share with a friend.
Serving size: 1 omelet Calories: 510 Fat: 34 Carbs: 15 Fiber: 3 Protein: 50


Leave a Reply