Omelette

I'm not going to explain how to make an omelette. You should watch someone do this. If you can't go to Sunday brunch somewhere and loiter at the made to order omelette station, I'm sure you can find something on YouTube.

Beat 2 eggs

Salt and/or pepper to your preferences, along with other herbs if you like. If you don't put anything in, never fear. You can sprinkle things on later.

Pour into preheated, oiled pan.

Add precooked filling such as greens (below) or mushrooms.

Fold over, either once or twice, depending onyour omelette preferences and skill level. In case of disaster, resort to scramble.

Dark Leafy Greens

If you are making one omelette worth of greens, you want 1-2 leaves. If you like greens, just cook whatever you bought all at once (subject to pot size) and then keep it in the fridge and use it when you want it.

Remove (by tearing or cutting) the woody stems of the greens.

Rinse the leaves of the kale, collard, chard, etc.. Don't dry completely, but let most of the water go through the colander.

Cook in a lidded pot. Add some olive oil and balsalmic vinegar. Peek occasionally under the lid; you don't want them tough, but if they go yellow on you, you let it go too long.

Left: In the colander. Right: In the pot.

Left: In the pan with the cooked greens, before the single fold. Right: On the plate, with home fries (baby yukons and yellow bell pepper with paprika and cumin).

Left: In the pan with the cooked greens, after a double fold. Right: On the plate, with an english muffin with pb & j.

Created 14 October 2013
Updated 26 October 2013