Collard Greens Omelet

 

 

 

3 egg whites

1 tsp of olive oil

Filling

1 cup of julienne cut sautéed Collard Greens

1 ounce of Fontina Cheese

1 pinch of Himalayan finishing salt (if desired)

1/2 cup of roasted sun dried tomatoes chopped/ fresh chopped tomatoes

1 tbls of fresh chopped basil

1 pinch of red pepper flakes

Directions

Sautee 1 cup of julienne Collard Greens with olive oil. You can also substitute spinach, chard or kale.

Add olive oil to heated 10 inch pan. Swirl eggs around pan until completely coated.   Add fontina cheese.  Add collard greens and sun tomatoes.  Add red pepper flakes and pinch of salt.

Fold omelet over omelet when the eggs start to bubble around the edges and the middle begins to set.  Slide unto plate and top with additional fontina cheese, tomatoes and basil.

Substitute Muester or Jack Cheese and left over roasted chicken for added protein.  Protein helps maintain muscle.

This is an excellent light omelet that has so many options.

This omelet is a perfect source for calcium, Vitamin A, Vitamin C and protein.