On a leisurely morning, there is nothing like a rich omelette. In this recipe, it is made with bacon and kale, and with the final touch of pumpkinseed oil.
Dice the bacon, cut the kale into thin strips, and sear them on some rapeseed oil in a small (20 cm) skillet.
Beat the egg with a pinch of salt and pour it on the bacon and kale.
Reduce the heat to medium so that the egg can fry quickly but evenly. You may want to lift the sides of the omelette with a spatula to help the liquid part of the egg stuck in the middle to flow to the bottom of the skillet and properly fry, too.
Turn your omelette over on a plate while still hot, fold it in two or three, and sprinkle it with pumpkinseed oil.