Kale, Feta, and Sun-Dried Tomato Omelet

Name: Kale, Feta, and Sun-Dried Tomato Omelet
Ingredients: 1 tablespoon, unsalted butter, divided; 1 , garlic clove, minced; ¼ teaspoon, ground cumin; 1½ ounces lacinato, kale, stemmed and sliced thin (1½ cups); 2 pinches, table salt, divided; 2 tablespoons, oil-packed sun-dried tomatoes, rinsed, patted dry, and sliced thin; 2 tablespoons, crumbled feta cheese; 3 , large eggs

Main Courses
Vegetables
Eggs
Cheese
Quick
Breakfast & Brunch
Easter

By Lan Lam ･ Appears in Cook's Illustrated September/October 2021

Rolling sunny, tender eggs around a tidy filling doesn't require much more skill or time than a hearty scramble—but the result is much more polished and satisfying.

SERVES Makes 1 omelet

TIME 15 minutes

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