This fantastic omelet is great for breakfast, brunch, even for a quick dinner.  It's packed with nutrition, too.  In Greece, tender wild greens called "horta" are picked in the hills for this dish.

Greek Omelet

2 T. olive oil
2 green onions
2 garlic cloves
2 C. packed of tender greens such as chard, kale or baby spinach
1 oz. (2 Tbsp.) feta cheese or aged cheddar, crumbled
4 eggs
2 T. chopped fresh parsley or 2 tsp. dried parsley
3 Tbsp. chopped or sliced black olives
salt and black pepper to taste
lemon wedges

Put eggs into a bowl and add parsley; beat lightly.   Cut each green onion lengthwise once, and cut into 1" pieces. Peel and crush each garlic clove and set aside.  Heat olive oil in a heavy skillet and add onions.  Sauté, stirring, until onions start to brown; add minced garlic and sauté a moment longer.   Add chopped greens and sauté on medium heat until wilted and tender. 

Spread greens evenly over bottom of pan.  Sprinkle with crumbled cheese.  Gently pour the eggs over the greens.  Sprinkle with chopped black olives, and add salt and pepper to taste.  Cook on lowered heat until nearly set.   Cut in serving sizes, and fold each portion in half; cook a moment longer.

Place on plates and squeeze a little lemon over each one.