Mediterranean-style California Avocado Omelet

1. Heat the olive oil in a small nonstick frying pan over medium-high heat.
2. Add the kale, sun dried tomatoes and roasted red pepper. Sauté for about 3 minutes or until the kale is wilted and softened.
3. Transfer the vegetables from the pan to a plate and set aside. Stir a pinch of salt if desired, into the beaten eggs and pour them into the hot pan. Reduce the heat to medium-low and add the vegetables over the top of the eggs. Let the eggs cook until set.
4. While the eggs cook, combine the mashed avocado, garlic powder, fresh basil, and a pinch of salt in a small bowl.
5. Once the eggs are set, spread the mashed avocado mixture over one half of the eggs, and gently fold the other half over to serve.
6. Garnish with additional sun-dried tomatoes, avocados, roasted peppers and basil.

*You can substitute spinach instead of kale if preferred

Serving Suggestion: Serve with toasted pita or Naan bread.

Beverage Pairing: coffee and fresh orange juice for breakfast or brunch, or herbal iced tea for dinner.

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.