Ever wonder what to do with the greens you cut off your beets before roasting them? You can serve these sauteed greens as a side dish, on a pizza, in a sandwich as well as using them in an omelette.
This is a very easy way to make an omelette and it is filling and¬†delicious. Use any kind of cheese you like and other greens like spinach (cook only one minute), kale or Swiss chard (cook 5 to 10 minutes) or sauteed mushrooms or leftover cooked vegetables.
Makes 2 servings
1.¬†Chop beet greens and stems. Heat 1 tbsp olive oil in a large skillet. Add garlic and greens and saute until wilted. Add 1/4 cup water and cook about 5 minutes until water has evaporated and greens are tender.¬†Season with salt and pepper to taste but remember cheese is salty.¬†Drain off excess liquid if necessary.
2.¬†Beat eggs lightly with 2 tbsp water, salt and pepper. Heat remaining 1 tbsp olive oil in a 10" non-stick pan. Add half the eggs and swirl slightly¬†in the pan to cover the bottom. When almost set spoon half the beet greens over half the¬†omelette. Top greens with half the cheese. Fold plain half over¬†filled half. Serve immediately. Repeat for second omelette. Add a bit more olive oil to pan if necessary.