Green 'n Garlic Omelet
A recipe from the Sneaky Kitchen
1 C. leftover cooked collard greens
5 or 6 eggs
4 garlic cloves, peeled & minced
1 Tbsp. olive oil
salt & pepper to taste
Break eggs into a bowl & stir slightly with a fork to partially
mix. Add salt or salt substitute & pepper.
Drain collards well. Chop any meat cooked with
collards. Heat oil in a Teflon skillet over med.
heat. Add collards (with meat if any) & heat through. Add
minced garlic, mix & continue to sauté, stirring occasionally, until garlic is soft but
Add eggs. Let them get solid, lifting edges so liquid
runs under. When set enough to do so, turn omelet (cut it into
serving-sized wedges if needed). Cook until other side is set. Serve piping hot.