Collards Omelets

Ingredients
2 teaspoons olive oil
½ cup frozen chopped collards
1 small stick celery, sliced thinly
½ cup chopped mushrooms
2 ounces chopped ham
2 tablespoons high quality barbecue sauce
2 ounces cubed Monterey jack cheese
4 large eggs
Non-stick cooking spray

Preparation
·Stir-fry the collards, celery, and mushrooms in the olive oil at a high temperature in the sauce pan. Stir in the ham and barbecue sauce. Cover and simmer over low heat 5 minutes. Check occasionally to make sure the mixture is not burning and stir it when you check it. Turn the heat off and layer the cheese over the mix. Do not stir. Set aside.
·Whisk the eggs. Spray the skillet generously and heat it until it is very hot. Pour half the eggs into it, lower the heat, and cook the omelet until the eggs begin to set. Place half the collards mixture on one half the top of the eggs. Flip the uncovered half onto the covered half and transfer to a warm plate.
·Prepare the second omelet with the remaining ingredients.

Equipment/Utensils
• small well-cured iron skillet (8" across the top) • heavy duty saucepan with tightly fitting lid • whisk• cutting board • sharp knife

Serve with small heated tortillas.
2 individual omelets.