Omelet with wilted greens recipe

Ingredients

• 2 slices bacon, chopped
• 1 teaspoon white wine vinegar
• ½ teaspoon sugar
• ½ cup torn sorrel or fresh spinach leaves
• ½ cup torn red kale leaves or baby kale leaves (stems removed)
• ½ cup torn beet leaves or Swiss chard (stems removed)
• 1 teaspoon snipped fresh golden
• leaf oregano or oregano
• 2 eggs
• 2 tablespoons water
• ⅛ teaspoon salt
• Dash ground black pepper
• 1 tablespoon butter
• ¼ cup quartered cherry tomatoes
• 1 tablespoon crumbled feta cheese Golden leaf oregano sprig or oregano sprig (optional)

1. or wilted greens, in a medium nonstick skillet or omelet pan cook the bacon until crisp. Remove bacon from skillet, reserving 1 tablespoon of the drippings in the pan. Drain bacon on paper towels; set aside. Carefully stir vinegar and sugar into drippings in skillet. Add sorrel, kale, beet leaves, and the 1 teaspoon oregano. Using tongs, toss until greens are wilted, 30 seconds to 1 minute. Remove greens and liquid from skillet; set aside.
2. In a small bowl combine eggs, the water, salt, and pepper. Beat with a fork until combined but not frothy. Heat the same skillet over medium-high heat until hot. Add butter to skillet. When butter has melted, add egg mixture to skillet. Reduce heat to medium. Immediately begin stirring egg mixture gently but continuously with a spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg mixture is set but shiny.
3. Spoon wilted greens onto one side of the omelet. Top with half the bacon. Fold the omelet over filling. Transfer to a warm plate. Top with remaining bacon, the tomatoes, and feta cheese. If desired, garnish with oregano sprig.