OMELET WITH MIXED GREENS AND CILANTRO

5 large eggs
1 tablespoon unsalted butter
2 ounces grated Cheddar cheese
1 handful (about 1/2 cup or 1 1/2 ounces) chopped mustard greens
1 handful (about 1/2 cup or 1 1/2 ounces) chopped arugula
1/4 cup chopped fresh cilantro
3 scallions, minced
3 shiitake mushrooms, diced
Salt and freshly ground pepper to taste

Break the eggs into a medium bowl and mix well.

Heat the butter in a 10-inch nonstick frying pan (see note) and swirl it around to coat the bottom. Carefully pour the eggs into the pan and turn the heat to medium-high. Sprinkle the cheese on one half of the omelet 2 inches from the edge.

When the eggs are cooked on the bottom and around the edge but still a bit liquid in the middle, arrange the mustard greens, arugula, cilantro, scallions and shiitake mushrooms on top of the cheese. Gently fold one half of the egg mass on top of the other half. Remove from the heat and let steam for 3 to 5 minutes, until the greens are wilted. Then return to the heat for 1 to 2 minutes to make sure the omelet is warmed through.

Season with salt and pepper and serve immediately.

"The omelet tastes best with absolutely fresh herbs and vegetables steamed in a thin layer of egg in a minimal amount of oil. You can substitute spinach, dill, basil or parsley for the herbs and bitter greens and tomatoes for the mushrooms. Serve the omelet alone for brunch, or with fresh salsa and bread for lunch."

Makes 2 to 3 servings
Source: The New American Cooking by Joan Nathan