Omelet with Beet Greens and Gouda
This omelet is a delicious way to enjoy beet greens.
Servings: 1
Note: If you are cooking for a particular style of eating, please check all of your ingredients carefully.
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Ingredients
- 2 eggs
- 1/16 teaspoon ground pepper
- 1/4 teaspoon minced fresh rosemary
- 1/4 cup chopped onion
- 1/2 cup chopped beet stems
- 1 cup chopped beet greens
- 2 slices gouda cheese
Instructions
- Beat eggs with black pepper and rosemary.
- Cook onion in oil in skillet over medium high heat until it begins to soften.
- Add beet stems and cook until onions and beet stems are softened. Reduce heat to medium low and add beet greens and cook until wilted.
- Pour egg over vegetables and cook until egg is partially set.
- Place two slices of cheese across middle of pan.
- Cover pan and allow egg to set and cheese to melt.
- Fold each side toward center, in thirds.
- Consider serving your omelet with a sliced orange.
Notes
You can substitute any vegetables and cheese you have on hand.
The purpose of covering the omelet as it finishes cooking is to retain heat to melt the cheese. If you use shredded cheese, it will melt more easily and you may not need to cover the omelet.
The cheese also melts more easily if you start with it at room temperature, so pull your cheese out of the refrigerator when you start making your omelet instead of just before adding it to the pan.
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