Fresh Food Fridays — Fall Greens Omelet Recipe

For those of us that love to support a sustainable, clinic local food system, it’s finally our favorite time of year – the time of year when the growing season has begun, Community Supported Agriculture distributions begin, and the farmers markets are bountiful with seasonal fall crops. We’re lucky here in Gainesville. Our perfectly temperate climate allows us to have summer crops in the fall, fall crops in the winter, and so on. This makes it easy to eat local and seasonal, especially since Gainesville is surrounded by local-scale (and many organic) farms. We have Swallowtail, Frog Song, Siembra, Rosie’s Organic Farm, and many others that produce beautiful seasonal crops at our many Gainesville farmers markets.

One of the hardest parts of eating local, seasonal fruits and veggies is working with what nature gives us (and accepting that we can’t have watermelon in winter, I know it’s very hard) while also keeping your meals interesting in the kitchen. Fear not, I’m here to help!

Our newest blog series is called Fresh Food Fridays – where we will post fresh, delicious vegetarian recipes using local, seasonal (and organic if we can) produce. Don’t worry omnivores, I will try to offer suggestions for meaty additions, but you can also expect it to be the seasonal, locally produced meat you can find at farmers markets, or grocers like Wards. But remember, meat is resource-intensive to produce and it isn’t the greatest addition to compost.

In my first CSA distribution, I received a TON of leafy greens, including large bags of two types of kale, arugula, and also bok choy. Last year when I was a CSA rookie, I had no idea how to consume so many greens in an efficient way, without letting them get old and just composting them. I didn’t have readily available seasonal recipes, so if anyone else is having trouble with the huge selection of seasonal greens, here is our first, compost-friendly Fresh Food Fridays recipe: Fall Greens Omelet.

Fall Greens Omelet

What you will need:

½ cup of arugula

½ cup of Kale

½ cup of mustard greens

½ stalk green onion (Feel free to mix up the proportions of greens, and also the type of greens.)

1 tbsp. oil, butter, or margarine (I use Earth Balance vegan buttery spread, it’s great!)

2 eggs (you can find these locally too – for the same price or cheaper than Publix eggs)

1 tbsp. Goat or Feta Cheese (These more acidic cheeses complement the earthy taste of these greens to balance out the flavor. These can also be found locally – I get my goat cheese at the Union St. Farmers Market.)

¼ tsp. spices – I use pepper and Nature’s Seasoning, but pretty much any seasoning will be great in this.


Step 1: First things first, always wash your vegetables. For leafy greens, you can wash them in water and vinegar in a 1gal to ¼ cup ratio. This removes insect eggs and dirt that can still be on your veggies. Agitate them in the water for a couple of minutes, but not too long or they will get too saturated.

Step 2: Trim your greens and green onions. You should compost the stalks that you wouldn’t normally eat. Just cut them off at the base and throw them in your green bucket! The roots of the green onion can also be trimmed and composted, as well as the onion skins if you choose to use a regular onion. After you do this, chop the greens into 1 inch slices and cut your green onions into thin slices (scissors make this really easy).

Step 3: Heat the butter or oil on a small skillet on medium-low heat. Throw in the onions to release the flavor. Next, throw in the greens, coat them with the butter, and cover the skillet until they cook down enough to add the eggs. About a minute.

Step 4: Compost your eggshells (a great source of Calcium for compost). In a cup or bowl, lightly beat the eggs until they are consistently yellow, but don’t overbeat them – this will make it impossible for your eggs to be fluffy. Pour the eggs over the greens mix, and add your spices.

Step 5: Once the mixture begins to cook, flip it in half with a spatula until the entire mixture is cooked through. Once it has cooled some, spread the cheese on top, and enjoy! If you want to spice it up even more, add some Dijon mustard on the side,

This recipe is great for breakfast, but it’s great as a sandwich or wrap with other yummy things thrown in (like meat, if you insist).

To learn more about bike-powered food waste diversion in Gainesville, FL, click here.

Thanks for reading,
Krissy Olson

About the Author

Krissy studies Sustainability in the Built Environment at the University of Florida. Her love for organic gardening and support for local food systems grew through her studies and Community Supported Agriculture. Krissy is the Community Outreach Coordinator at Gainesville Compost.