This week I am going to repurpose Thanksgiving Dinner leftovers. This morning I am preparing a Collard Green Omelet.
Collard Green Omelet
2 eggs, pinch sea salt, dash black pepper, 2 tablespoons unsalted butter, 1/4 cup heated leftover collard greens.
Get out a bowl, add the eggs and beat until you cannot see the white. Season with the salt and pepper, mix well set aside. Get out a medium-sized non-stick skillet add the butter heat to medium; when the butter melts, add the eggs. Slightly tilt the skillet. This step makes sure your eggs cover the bottom of the skillet. When the eggs are set, use a rubber spatula to drag and push the cooked eggs to the center of the skillet. Tilt the skillet again; this will cause the uncooked egg to flow to the edges of the skillet. When the center is set, add the heated collard to one-half of the omelet. Fold the other half over the greens and slide the omelet onto the plate.