This morning I am preparing a Collard Green Omelet

3 eggs, 1/8 tsp. sea salt, 1/8 tsp. white pepper, 2 T. unsalted butter, 1/4 cup leftover collard greens including chopped ham hock.

Get out a bowl, add the eggs and beat.  Season with 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.