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
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.