|
|
|
| Collard Greens Omelet - Soul Food Breakfast Recipe
Directions: In a small noonstick skillet, heat 1/2 teaspoon butter over medium heat. Add the shallots and sauté for 5 minutes, until they are translucent. Add the greens and cook for 8 to 10 minutes, until tender. Pour in the vinegar and cook for 2 to 3 minutes more. Mix the red bell pepper and remove from the heat. Sprpinkle in the black pepper and set aside. In a medium bowl. combine the egg whites, salt and organe juice. Whip until frothy. Heat the remaining butter in a 12 inch nonstick omelet pan and pour in the egg mixture. Cook for 2 minutes, until the top begins to set and the bottom begins to brown. Turn the omelet over and cook for 1 minute, until it is springy to the touch. Add the collard greens mixture to one side of the omelet and gently fold. Makes 1 omelet Per Serving: 99 Calories /4 gm fat / 5 gm carbohydrates / 208 mg sodium
|
|||
|
|
||||
