- 1 pound greens such as spinach, Swiss chard, or beet or turnip greens
- Water for boiling
- 8 whites of jumbo eggs
- 2 tablespoons parsley or watercress leaves, or a combination of both
- 2 teaspoons Parmesan cheese
- 1/2 teaspoon fine table salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil for pan
- Wash greens until free of all sand; discard tough stems. (If using Swiss chard, reserve stems for another use.) Cook until barely tender in boiling water; drain well, pressing out all liquid. Chop coarsely if not broken apart. Set aside until at room temperature.
- Beat egg whites until frothy. Stir in cooked greens, parsley, and/or watercress (leaves only), cheese, and salt and pepper.
- Heat oil in a heavy 10-inch (23-cm) nonstick skillet, and pour in egg mixture. Cook over fairly low heat, pulling back cooked edges of omelet to let uncooked portion flow underneath, about 4 minutes.
- When bottom is set, cover pan and cook over low heat until top is set, about 5 minutes. Cut in wedges and serve.