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.