What’s Cookin’

3

Omelet with Green Crust

Recipe courtesy: Lynnzie Sutton.

Sutton’s note: This is my favorite omelet I saw several years ago in a magazine.

I have an abundance of chard, spinach and collards in my garden right now. In the yard is a plethora of dandelion leaves and lambs quarters. All of these make a wonderful meal for salads and smoothies (if you don’t use chemicals on your yard). Almost every day I take some of the above and make an omelet. My favorite to use is de-stemmed chard, but you can use any green. All year long I put something green in all my food.

1 teaspoon coconut oil

2 eggs

Greens for crust: chard, spinach, collards, dandelion and lambs quarter leaves, enough layered to cover a small pan.

2-3 heaping tablespoons plain yogurt or Kefir (this makes an omelet puff up big)

Add what you want to the egg mixture: herbs, tomatoes, cheese, onions, meat, etc.

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