Omelettes are my favorite. They are so easy, packed with healthy protein, and can be made with just about any combo you can dream up; I had some leftover collard greens from earlier in the week and decided to make them into an omelette. I simply sauteed the collards, added some tomatoes, and then cooked the scrambled eggs with the veggies. Topped with avocado for some healthy fat and salsa for a kick, this was definitely a hit and will be on repeat in the house. Feel free to sub spinach, chard, or another leafy green in case you aren’t a fan of collard greens. YUM.
Ingredients:
- 6 eggs
- 2 tbs coconut oil
- 1 large bunch collard greens
- 2 tomatoes
- Salt and Pepper
- Avocado (optional)
- Salsa (optional)
How to do it:
- Wash and finely chop the collard greens
- Chop tomatoes into medium-sized pieces
- Heat pan with coconut oil over medium high heat, then add collards
- Sautee collards until wilted and cooked through
- Add tomatoes and cook for a minute or two
- Add salt and pepper to taste
- Whisk eggs together in a bowl, then add to cooked tomatoes and collards
- Cook until eggs are scrambled and cooked through
- Serve and enjoy! SUPER good with salsa and avocado on the side 😉
