Greens and Herb Omelet

This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients. Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving.
Body+Soul, January/February 2010
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  • Onion
  • Salt and pepper
  • Olive oil
  • Greens
  • Eggs
  • Chopped tender herbs (cilantro, parsley, tarragon, chives)
  • Cheese


  1. Saute onion with salt and pepper in a
    nonstick skillet with a little olive oil. Stir in a
    few handfuls of greens and wilt. Remove
    from pan. Whisk a couple of eggs and an egg
    white. Stir in chopped tender herbs (cilantro,
    parsley, tarragon, chives). Heat a little more
    oil and add eggs to the pan. Cook, stirring
    to form curds, until just set. Fill one side with
    greens and sprinkle with cheese, then fold
    over other side and slide out of pan.

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