Tree Collard Omelette

Serves 4.

Ingredients:

• 1/2 c water
• 1 Tbsp olive oil
• 1 1/2 c chopped tree collards (remove tough stems)
• 1/2 c chopped onion
• 1/2 c chopped zucchini
• 4 large eggs beaten
• 1 tsp fresh oregano, minced (or 1/2 tsp dry)
• 1 tsp fresh rosemary, minced (or 1/2 tsp dry)
• 1/2 tsp salt
• 1/4 tsp red pepper flakes

Directions:

1. Beat eggs, oregano, rosemary, salt and red pepper flakes together. Set aside.
2. To a 10-inch oven-proof skillet on medium heat, add the water and oil.
3. Add tree collards, onion and zucchini. Cook, stirring often, for 5 minutes or until moisture has evaporated and vegetables are tender.
4. Reduce heat to low and add eggs mixture, spreading evenly over vegetables.
5. Cook 3 minutes, or until bottom is set up, but top is still somewhat uncooked.
6. Place in broiler, 6 inches below flame. Broil 2 minutes, or until top is golden and set up.
7. Allow to stand 5 minutes before loosening edges with a knife and transferring to a serving platter. Serve hot or at room temperature.