Over Easy Omelet

I always have a refrigerator full of eggs, and I'm always looking for a way to make something besides the usual scrambled or fried eggs. This recipe is a take on an omelet and over easy eggs. I used chicken sausage, but cooked bacon could be added to the pan after the onions have cooked. The kale can go on top or below the eggs, but once the eggs were plated I only had the one choice.

Ingredients:   Serves 2
5 - eggs
2 - chicken sausages, precooked
1/2 - yellow onion
2 cups - chopped kale
To taste - salt and black pepper
1-2 tsp - cooking oil
2 tsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
As needed - cooking spray

Directions:
1. Remove top and bottom of onion and thinly slice. Cut sausages into 1/4" thick pieces on a bias.

2. Heat a medium nonstick frying pan on the stove over medium/medium-high heat. Once hot, coat with cooking spray and add the onion and sausage. Cook until the onions have browned.

3. Add additional oil if needed to prevent sticking. Crack the 5 eggs into the pan. Use a cover or a separate pan turned upside down to cover the eggs. Cook until the egg whites have set. Season to taste with salt and black pepper.

4. Heat cooking oil in separate pan or in pan once eggs have been removed. Add kale and cook until tender (2-4 minutes). Season to taste with salt and black pepper.

5. Plate eggs and top with cooked kale. Finish the dish with a drizzle of Pastamore Rosemary with Roasted Garlic Dipping Oil.

Baked Egg Avocado with Balsamic Vinegar

Two of my favorite foods are eggs and avocados. It makes perfect sense to combine the two in one great dish. This recipe is full of healthy fats and works well for breakfast or dinner. Our Pastamore Traditional Barrel-Aged Balsamic Vinegar finishes off this awesome dish with a nice touch of acid to cut through the richness. To avoid a mess be careful that the avocados are big enough or that the eggs are small enough that they fit into the scooped out avocado.

Ingredients:
2 large - avocados
4 - eggs
1 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
To taste - salt and black pepper

Directions:
1. Preheat oven to 425ºF.

2. Slice avocados in half and dispose of seeds. Scoop out approximately 1/4-1/3 of the center of the avocado flesh (more if the eggs are large). Place the avocados on a baking pan. It is easiest to use foil surrounding each avocado half to keep it level.

3. Carefully break an egg into a small dish or container. Pour the egg into one of the avocado halves. Repeat with remaining 3 avocados. Season with salt and black pepper.

4. Cook for 10-15 minutes or until egg whites have set.

5. Plate and finish with a drizzle of Pastamore Traditional Barrel-Aged Balsamic Vinegar.

Spicy Bean and Kale Side

While kale may be super healthy for you, it can be hard to come up with tasty new ways to eat it. This recipe combines our Pastamore Fresh Jalapeño Oil with chili beans, corn, and tomatoes. This kale concoction pairs well with eggs, chicken, or pork. If the recipe looks too spicy the hot chili beans pinto beans can be substituted.

Ingredients:
4 cups - kale, chopped
1/2 Tbsp - olive oil
1/2 Tbsp - Pastamore Fresh Jalapeño Oil
1 15 oz can - spicy chili beans
1 15 oz can - corn
2 - medium tomates
1/4 tsp - garlic powder
To taste - salt and black pepper

Directions:
1. Drain chili beans and corn, and chop and rinse kale as needed.

2. Heat a large frying pan on the stove over medium heat. Add the 1/2 Tbsp of olive oil and allow to heat. Next, add the corn, tomatoes,  and beans. Add garlic powder and cook for 4-5 minutes.

3.  Add the Pastamore Fresh Jalapeño Oil and kale and cook until tender. Season to taste with salt and black pepper.