Omelette Time

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.


  • 6 eggs
  • 2 tbs coconut oil
  • 1 large bunch collard greens
  • 2 tomatoes
  • Salt and Pepper
  • Avocado (optional)
  • Salsa (optional)

How to do it:

  1. Wash and finely chop the collard greens
  2. Chop tomatoes into medium-sized pieces
  3. Heat pan with coconut oil over medium high heat, then add collards
  4. Sautee collards until wilted and cooked through
  5. Add tomatoes and cook for a minute or two
  6. Add salt and pepper to taste
  7. Whisk eggs together in a bowl, then add to cooked tomatoes and collards
  8. Cook until eggs are scrambled and cooked through
  9. Serve and enjoy! SUPER good with salsa and avocado on the side 😉