1. Heat oil in a frying pan until pretty hot and saute chopped kale (center ribs removed) for 2 minutes with a little salt. Set aside kale and wipe out pan. 2. In a bowl, beat one egg. Add oil to frying pan. Pour beaten egg into pan and let it spread thinly. Lower the heat. Once the omelet is cooked, use a rubber spatula to gently fold the omelet into quarters. 3. Stack kale and egg on toast. Grate cheese on top. Place toast back into warm pan and cover for 30 seconds to melt cheese.
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