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cheesy greens omelet close up with chard stcking out the end on white plate

Cheesy Greens Omelet

A simple, yet unique egg dish that's loaded with 3 different greens and super quick to make!
5 from 3 votes
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Course Breakfast
Cuisine American, Egg, gluten free, Vegetarian
Servings 1 serving

Ingredients
  

  • ½ tablespoon olive oil (to oil pan)
  • 4 large eggs
  • 1 tablespoon milk
  • 1 teaspoon olive oil (to mix in eggs)
  • ½ cup spinach (about 2 large leaves)
  • ½ cup collard greens (1 large leaf, no ribs)
  • cup chard (3 small leaves)
  • ¼ cup rembrant aged gouda (shredded or in chunks)

Instructions
 

  • Prepare greens by rinsing leaves and removing ribs from collard greens and chard. Set aside.
  • Shred cheese. Set aside
  • In a medium-sized bowl, whisk together eggs, milk, and olive oil.
  • Heat a large skillet on medium heat. Once hot, add egg mixture, cover, and cook for about 3 minutes. Remove lid and place greens down the middle of the eggs and sprinkle with the cheese. Replace the lid for another 30 sec. – 1 minute. Remove from heat.
  • Immediately use a spatula to fold one end over the middle, then continue folding the same direction to create a trifold with sealed end down. Let sit for a minute to seal, then serve.
Keyword breakfast omelet, vegetable omelet
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