This post may contain affiliate links. Read the full disclosure here
Repurpose those amazing Sunday collard greens by turning them into Monday morning wonder! Make them into a deliciously fresh red pepper and feta collard green omelet.
I made a batch of spicy collard greens with bacon a while ago and had an urge to heat some up the next morning with breakfast. Then the notion struck me to make a cheese omelet with them. No goat cheese in the house but feta would have to do. And I’m telling you, that it was no concession. The feta and fresh diced red pepper made my tongue want to shout! It was sooo good that I had to share.
Whatever Kind of Leftover Southern Collard Greens Omelet
It doesn’t matter how you prepared your collards for this recipe. With meat or without doesn’t affect the outcome. The point is to have savory well-seasoned cooked greens to start. You will need about 1/4-1/2 cup of cooked collards per omelet. I added red onion to the pan before heating the collards but you don’t have to. I just like eggs with cheese and onion.
To Make the Omelet
Crack and beat 2-3 eggs in a bowl. I didn’t season my eggs because the greens had enough and I was using feta cheese. You can totally season your eggs to taste.
Next heat a non-stick skillet with about 2 teaspoons of olive oil and sauté 2 tablespoons of chopped red onion. Allow it to cook for one to two minutes before adding the collard greens. Heat long enough to warm through then set them aside.
Pour the beaten eggs into the skillet and let it cook on one side until it forms enough to flip. Once the omelet is flipped spread the collards, feta, and red peppers down the center. Fold both sides of the eggs overlapping the center and remove it from the pan to serve.
No Leftover Collard Greens?
You can absolutely make this recipe with fresh collards. To make this omelet with fresh greens follow the step above for preparing the eggs then sauté red onion and 2 tsp minced garlic in olive oil. Add about 2 cups of fresh fresh to the pot with 1/4 cup of chicken stock. Allow the greens to simmer covered for 6-8 minutes. Season the greens with salt, pepper, and any other spices you’d prefer to taste. Drain and set the greens aside to proceed with cooking the eggs to build the omelet.
More Recipes Using Leftover Collards
Red Peppers and Feta Collard Green Omelet
- 2-3 eggs
- 1/2 c cooked collard greens
- 2 tbsp red onion chopped
- 2 tbsp red prepped diced
- 1 oz crumbled feta
- 2 tsp olive oil
- Beat the eggs in a bowl until airy; set aside. To a non-stick skillet add the olive oil and red onion. Allow it to cook over medium-low heat for 1-2 minutes before adding the collard greens. Once the greens have warmed through, set them aside.
- Pour the beaten eggs into the skillet and let it cook on one side until it forms enough to flip. Once the omelet is flipped spread the collards, feta, and red peppers down the center. Fold both sides of the eggs overlapping the center and remove it from the pan to serve.