Omelet With Pork and Wild Greens
Published September 29, 1992
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds greens: any mixture of mustard greens, collards, broccoli rabe, Swiss chard or kale
Salt to taste
¾ pound boneless pork loin, cut into small strips
½ cup dry white wine
6 tablespoons olive oil
½ teaspoon dried thyme
½ teaspoon dried oregano, preferably Greek
Freshly ground black pepper
8 eggs, beaten
Nutritional analysis per serving (6 servings)
7 grams carbs; 250 milligrams cholesterol; 345 calories; 16 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 24 grams fat; 4 grams fiber; 608 milligrams sodium; 23 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse the greens well and chop coarsely. Bring a large pot of salted water to a boil; add the greens. When water returns to a boil, drain the greens in a colander, pressing out excess moisture. Set aside.
- Step 2
Place the pork in a skillet, add the wine and bring to a boil. Add two tablespoons of the olive oil, the thyme and the oregano, bring to a boil again and simmer about 2 minutes, until the pork is cooked through.
- Step 3
Add another tablespoon of oil to the skillet and stir in the greens. Cook, stirring, about 6 minutes, until the greens are tender and the pork is beginning to brown. Remove the greens and pork from the skillet, season with salt and pepper and mix in a bowl with the beaten eggs.
- Step 4
In a clean 12-inch skillet, preferably nonstick, heat the remaining oil over low heat. Pour in the egg mixture, stir it gently for about 10 seconds, and then allow it to set on the bottom. Allow it to cook about 3 minutes until it begins to brown. Turn omelet over and cook 3 to 5 minutes until brown.
- Step 5
Transfer the omelet to a serving plate, and cut it into wedges.
Private Notes
Comments
This is one for those who wake up wanting something fun to make. I mean, cooking with wine for breakfast? Yeah, baby! I used wild greens (horta); the boil reduced any bitterness. I like crispy pork, so sauteed the bits before the boil. Also, instead of oil before adding the eggs, I used my usual knob of butter. I easily cut the portions for two (3 eggs) and found that after getting organized the suggested 30 minutes is right. It’s a keeper!