Beet Green Omelet
Recipe type: Breakfast
Serves: 2
Kids typically love cheese omelets, so chances are they'll happily gobble up this omelet made with cheese and sautéed beet greens. You can make this omelet for any meal of the day: breakfast, lunch, dinner ... or a snack!
  • 1 tablespoon extra virgin olive oil
  • 2 to 3 green onions, white and light green parts thinly sliced
  • 1 clove garlic, minced
  • 2 heaping cups roughly chopped beet greens
  • 4 large eggs, divided
  • 6 tablespoons shredded reduced-fat Cheddar cheese, divided
  1. Heat the oil in a large nonstick skillet over medium-low heat. Add the green onions and cook, stirring frequently, until tender, 2 minutes. Add the garlic and cook an additional 30 seconds to 1 minute until fragrant.
  2. Add the beet greens and cook, stirring frequently, until wilted and tender, 2½ to 3 minutes. Remove the cooked greens and set aside.
  3. To make the first omelet, raise the heat to medium high. Whisk together 2 of the eggs, 1 teaspoon water, and a pinch of kosher salt and pepper. Pour the mixture into the skillet. Once the edges have set (about 30 seconds), pull back each corner with a spatula and tilt the pan so that the uncooked egg falls to the edges. Allow eggs to set, 30 seconds.
  4. Arrange ¼ cup of the cooked greens and 3 tablespoons of the cheese over the top. Give the pan a shake to dislodge the omelet and allow it to completely set up, 40 seconds to 1 minute.
  5. Fold omelet in half and serve. Repeat with remaining egg, water, greens, and cheese. {For a Youtube tutorial on how to make the perfect omelet, check out Jamie Oliver's video.)
Other nutrients in this omelet: 20% vitamin A, 20% vitamin C, 40% calcium, 15% iron
Nutrition Information
Serving size: 1 omelet Calories: 280 Fat: 21g Saturated fat: 7g Carbohydrates: 5g Sodium: 440mg Fiber: 2g, Protein: 19g
Recipe by Lizs Healthy Table at