Kale, Feta, and Sun-Dried Tomato Omelet

Name: Kale, Feta, and Sun-Dried Tomato Omelet
Yield: Makes 1 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

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Appears in Cook's Illustrated September/October 2021

SERVESMakes 1 omelet

TIME15 minutes

WHY THIS RECIPE WORKS

To make an easy, elegant omelet with a substantial filling, we started by slicing and precooking kale and sun-dried tomatoes in a skillet and topping them with cheese; that way, the filling was cohesive and warmed to serving temperature. Co...

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