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Tree Collard Omelette

Tree Collard Omelette

Serves 4.


  • 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


  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.

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