Greens + Cheese Omelette

INGREDIENTS

Greens such as kale, spinach, or swiss chard 

Optional seasonings: garlic powder, onion powder, lemon

Optional additional veggies: cooked zucchini, mushrooms, bell peppers, tomatoes

Olive oil

2 eggs

Sea salt

Pepper 

Pesto

Shredded cheese such as mozzarella, havarti, or cheddar 

METHOD

1. Place greens in an 8-inch pan (preferably non-toxic non-stick) and add a splash of water. Place a lid on the pan and steam the greens. Once they are wilted, season with salt, garlic powder, onion powder, and lemon. Cook for another minute and then reserve to the side in a bowl.

2. Use a damp paper towel to clean the pan (be careful since the pan is still hot). Then, add a splash of oil to the pan.

3. While the oil heats up, crack the eggs in a small bowl and season with salt and pepper. Whisk well.

4. Pour eggs into the pan. Cover with a lid. Once eggs have set, remove the lid. 

5. Spread some pesto on half of the eggs. Sprinkle with cheese (on half or all of the eggs). Cover again with the lid until the cheese has melted.

6. Then, add cooked greens and any other cooked veggies on the half of the eggs with the pesto and cheese.

7. Use a spatula to fold the omelette. Then, lightly press the top half over the bottom. Enjoy!