GREENS AND HERB OMELET
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- Saute onion with salt and pepper in anonstick skillet with a little olive oil. Stir in afew handfuls of greens and wilt. Removefrom pan. Whisk a couple of eggs and an eggwhite. Stir in chopped tender herbs (cilantro,parsley, tarragon, chives). Heat a little moreoil and add eggs to the pan. Cook, stirringto form curds, until just set. Fill one side withgreens and sprinkle with cheese, then foldover other side and slide out of pan.
OMELET WITH PORK AND WILD GREENS
Provided by Florence Fabricant
Categories main course, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Rinse the greens well and chop coarsely. Bring a large pot of salted water to a boil; add the greens. When water returns to a boil, drain the greens in a colander, pressing out excess moisture. Set aside.
- Place the pork in a skillet, add the wine and bring to a boil. Add two tablespoons of the olive oil, the thyme and the oregano, bring to a boil again and simmer about 2 minutes, until the pork is cooked through.
- Add another tablespoon of oil to the skillet and stir in the greens. Cook, stirring, about 6 minutes, until the greens are tender and the pork is beginning to brown. Remove the greens and pork from the skillet, season with salt and pepper and mix in a bowl with the beaten eggs.
- In a clean 12-inch skillet, preferably nonstick, heat the remaining oil over low heat. Pour in the egg mixture, stir it gently for about 10 seconds, and then allow it to set on the bottom. Allow it to cook about 3 minutes until it begins to brown. Turn omelet over and cook 3 to 5 minutes until brown.
- Transfer the omelet to a serving plate, and cut it into wedges.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 16 grams, Carbohydrate 7 grams, Fat 24 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 606 milligrams, Sugar 2 grams, TransFat 0 grams
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