Rockin’ Omelet

Eggs, ham, onion, Russian kale, Vermont white cheddar, and a little salt & pepper. The red Russian kale is a thin, delicate kale that’s very tender after a frost. It came from Red Springs Farm. I cooked it up with the onions before adding the eggs. It was delicious. Better than spinach, even.

That’s an english muffin with homemade apple butter on the side.