Beets Greens and Kale Omelet

​Make great use of four CSA items this week with this quick, simple and filling breakfast!

Ingredients:
1⁄2 bunch kale chopped
1⁄2 bunch beet greens chopped
1 Tsp red pepper flakes
1 Tsp olive oil
Salt and pepper to taste
1 Tbsp butter
1 egg plus 1 Tbsp water
1 green onion trimmed and chopped
1 Tbsp dill chopped
2 Tbsp goat cheese (or cheese of choice)

Method:
Heat a medium size cast iron or nonstick pan over medium heat. Add olive oil and greens. Saute 7 minutes, stirring occasionally. Add salt, pepper and red pepper flakes. Stir once more and transfer greens into a bowl. (Keep pan over heat, as you will use this for your omelet).

While the green saute place one egg, water, and herbs in a bowl. Whisk well! Once you have removed the greens from pan, add the butter. Once the butter has completely melted, add in the egg mixture. This is a great beginners omelet as you do not have to flip egg. In using one egg and water it allows the egg to cook fully throughout.

Allow the egg to cook for 3­4 minutes or until it has almost fully solidified, adjusting heat if necessary. Add goat cheese and the the greens. Turn off heat. Now before folding the egg over slide onto a plate. Once the omelet is safely on the plate, fold half over. Add more goat cheese if desired.

Serve HOT!