Collard greens and cheddar omelette

Sunday brunch is something I've loved most of my life. When I was little and my parents threw parties in the spring and summer, my dad would make quiches to sit along side grilled meats and and roasted potatoes. When I was a teenager, he would make scones, bacon, hash browns from scratch, and eggs to order for me, my mom, and sister. We would set the table and drink prosecco with strawberries, catching and connecting before the week got rolling. 

While it was happening, I didn't realize how special it was. But now that I'm in my 30s, it's times like these I miss most. And while this omelette doesn't necessarily resemble my dad's menu, it does remind me of those early afternoons around our kitchen table. Maybe it has something to do with the extra care it takes to make a really good one or maybe it's that it's hearty and filling, satisfying something a little deeper than just hunger. 

This particular omelette envelops loads of spicy collard greens and oh-so-melty cheddar cheese. It is a treat that comes together in minutes and is especially nice when paired with some thick-cut bacon and a lemony spinach salad. Whether you're enjoying it around your own kitchen table, or wolfing it down while watching Parks and Rec on a Tuesday night, this plate brings weekend energy to any situation.

Collard greens and cheddar omelette

Serves 1


2 slices of bacon

1 bunch of collard greens, removed from thick stalks and torn into bite-sized pieces

1 scallion, sliced thin on the diagonal

1 tsp olive oil

¼ tsp crushed red chili pepper

½ tsp smoked paprika

3 eggs

1.5 tsp butter

2 slices cheddar cheese (muenster or gouda are also excellent choices)

2 handfuls spinach

A few dashes of hot sauce (optional)

4 cherry tomatoes, cut lengthwise into quarters

½ lemon


Set your oven to 350℉. Line a baking sheet with aluminum foil, and lay down your strips of bacon. Pop them in the oven ASAP. 

Toss your greens into a microwave safe bowl and fill the bowl with a few inches of water and cover. I use cling wrap, if you have a greener alternative, by all means go with it. Steam your greens in the microwave for 5 minutes, until they’re bright green.

Drain them and sandwich them between two paper towels, pressing down to remove as much moisture as possible.

Heat a medium nonstick skillet with a teaspoon or so of olive oil. Add your greens and scallions and season with chili pepper, paprika, salt and pepper. Stir every so often until the greens begin to crisp, about 5 minutes. Remove from heat, reserve the greens and wipe out the skillet.

When your bacon looks like it has 10 more minutes to go (the fat is rendering, and it's taking on a darker color), return the skillet to medium low heat. Whisk 3 eggs in a bowl with a pinch of salt until they are frothy.

Add butter to the pan, swirl it around, and pour in your eggs. Stir gently but continuously with a spatula, allowing the eggs to become curdle-y looking. As they set, stop stirring. Gingerly lift the cooked parts up from the pan to make way for the liquid bits to make contact with the pan. When they’re just a little runny and goop-y looking, spread your collard greens over the whole thing and top with cheese and a little hot sauce, if that’s your thing. Turn off the heat about 1 minute before you think your eggs are done.

Now, working slowly and carefully from one end, use a spatula to fold the omelette over onto itself in thirds. Tip the pan over your plate, and let the forward motion of your last fold allow your parcel to roll to its final destination. 

By now your bacon should be done. Go ahead transfer to a paper towel, and then add it to your plate

Dress your spinach and tomatoes with salt, pepper and the juice from half a lemon. You can do this in a medium mixing bowl, but I often just get the party going straight on my cutting board. Add your salad to your plate as well.

You can garnish everything with some fresh chives, parsley, cilantro, or whatever fresh herb you like, and a few cracks of pepper.


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