I'm sure you have your own way of making an omelet, so feel free to depart from mine. This very simple filling is good tossed with pasta, too, and I bet it would be just fine on a toasted bagel. Some people like a D-shaped omelet. Some like a trifold omelet. I happen to like a rolled-up one, but all of them are delicious.
Makes 1 serving
1 cup lambsquarters, packed (about 3 cups loose)
1 ounce goat cheese, or to taste
2 large eggs
Salt, to taste
2 teaspoons olive oil
Pick the leaves of the lambsquarters, discarding any coarse stems. Steam them in the top half of a double boiler (or in a steamer basket in a small saucepan over a half-inch of water) for 3 or 4 minutes, until bright green and wilted. Transfer to a cutting board and let cool slightly.
Chop the greens and place in a small mixing bowl. Crumble in the goat cheese, add a little salt to taste and mix thoroughly with a fork. Set aside.
In a small mixing bowl, mix the eggs thoroughly with a fork or egg beater and salt to taste. (If you like a fluffy omelet, you can add 1 teaspoon of water.) Heat a small, heavy skillet over medium heat and add the olive oil. Add the eggs all at once. Stir gently but quickly in a circular motion with a high-heat silicone spatula or wooden spoon as the egg begins to set. As the curds form, pull the edges in slightly and let extra egg run under the sides. When the omelet is nearly cooked through, add the lambsquarters-goat cheese filling. Give it a moment more, and then, using your spatula or spoon, tip, roll or fold it out of the pan onto a plate
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