Greens and Herb Omelet
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Source: Body+Soul, January/February 2010
- Salt and pepper
- Olive oil
- Chopped tender herbs (cilantro, parsley, tarragon, chives)
Saute onion with salt and pepper in a nonstick skillet with a little olive oil. Stir in a few handfuls of greens and wilt. Remove from pan. Whisk a couple of eggs and an egg white. Stir in chopped tender herbs (cilantro, parsley, tarragon, chives). Heat a little more oil and add eggs to the pan. Cook, stirring to form curds, until just set. Fill one side with greens and sprinkle with cheese, then fold over other side and slide out of pan.