Breakfast Omelet with Sweet Beet Greens Splashed with Balsamic Vinegar

The slightly sweet taste of the beet greens is accentuated by the darkness of the balsamic vinegar, sweet warm apples, dried plums and walnuts. Lying on a bed of cooked eggs, it's a dish for kings and queens - but assembled from humble ingredients.

Recipe
2 eggs
1 apple
a bunch of beet greens
dried plums
walnuts
balsamic vinegar
olive oil
spices: pepper, turmeric, etc to taste

Make omelet: Heat a small amount of olive oil in skillet on high heat. Crack open eggs into a bowl, add spices and mix together. When skillet is hot, add the egg mixture, cover and 30 seconds later, lower the temperature to low heat. Let it set for 5 minutes.

Cut greens and apples. Add them to a skillet, when omelet is cooked. Heat until the beet tops turn bright green and apples are a little soft. Top with warm spices like cinnamon, dried plums and walnuts. Serve, eat and enjoy.

Why It's Good
I remember hearing about the plight of the Russian retirees 6 or 7 years ago. Without enough money to live from their pensions, they plowed through the garbage bins looking for potato peels, scraps of food, and discarded greens to feed themselves. While this fact still fills me with pity and shame, years later I found out that the best nutrition lies in peels and those discarded leaves. So why do we throw them out?

Beet greens contain significantly more iron, calcium, vitamin C and A, than the roots. They help protect against cancer, heart disease, cataracts, and other diseases of aging as well as help support bone, heart, eye, nervous system, liver and colon health.