Tuscan Omelet Recipe

Cook tots

Preheat oven or air fryer according to the frozen tots package. Bake or air-fry 1 cup tots until golden and crisp (about 12–15 minutes in a 425°F / 220°C oven), turning or shaking once. Keep warm.

Cook chosen protein

If using sausage links: brown in a skillet over medium heat, turning until cooked through, about 8–10 minutes. If using bacon: cook in a skillet over medium-high heat until crisp, 6–8 minutes, drain on paper towel. If using ham: heat 1 tsp olive oil in skillet and sear slices 1–2 minutes per side until warmed and lightly browned. Keep warm.

Toast bread

Toast 1 slice of bread to desired color. Spread 1/2 tbsp butter on the hot toast and set aside.

Warm a small skillet (8–10 inch nonstick) over medium heat. Add 1 tsp extra-virgin olive oil. Add the thinly sliced red onion and sauté 1–2 minutes until fragrant and beginning to soften.

Add the chopped kale to the skillet, season lightly with a pinch of salt, and sauté with the onion 2–3 minutes until wilted but still bright green. Add the halved cherry tomatoes and cook 30–45 seconds just to warm and soften. Remove the mixture to a small bowl and set aside.

In a bowl whisk together 3 eggs, 2 tbsp whole milk, 1 tsp kosher salt and 1/4 tsp black pepper until just blended and slightly frothy.

Heat the same 8–10 inch nonstick skillet over medium-low and add 1 tbsp unsalted butter. When butter foams but before it browns, pour in the egg mixture and tilt the pan to evenly coat the bottom.

Using a spatula, gently stir the eggs in the skillet for the first 20–30 seconds to form small curds, then stop stirring and let the outer edge set. As the eggs set but top remains slightly runny (about 1–2 minutes), spoon the warmed kale, onion and tomato mixture over one half of the omelet in an even layer (reserve any juices).

Crumble 2 oz goat cheese over the vegetables and sprinkle the optional 1/8 tsp red pepper flakes if using. Let the omelet cook another 30–45 seconds until just set but still moist.

Carefully fold the empty half of the omelet over the filling using a spatula. Slide the omelet onto a plate, seam-side down. If desired, gently press and hold for 15 seconds to help the omelet seal and shape.

Plate the omelet with the hot tots and the buttered toast. Arrange the cooked protein (sausage, bacon or ham) beside the omelet. Garnish the omelet with a sprinkle of chopped parsley and a quick squeeze of the lemon wedge over the tomatoes and kale to brighten flavors.

Serve immediately while hot.