Brian’s Collard Greens & Cheese Omelet

Collard Greens Scrambled eggs editServes 1 to 2
Prep time: 5 minutes; cooking time: about 5 minutes

  • 2 Tbsps. vegetable oil (can substitute butter)
  • ½ cup cooked collard greens, chopped
  • ¼ cup ham, cut into bite-size pieces
  • ¼ cup onions, chopped
  • ¼ cup cheddar (or favorite) cheese
  • Garlic powder to taste
  • Salt & Pepper to taste
  • 3 eggs
  • Garnish — sliced strawberries (optional)


  1. In 8-inch nonstick skillet, heat oil over medium-high heat; add onions, cook a few minutes.
  2. In mixing bowl, whisk together eggs, Salt & Pepper, garlic powder, collard greens, ham; pour mixture into skillet, cook a few minutes over medium heat.
  3. As eggs set, lift edges w/spatula, allowing uncooked eggs to flow underneath; when eggs are nearly set, add cheese; fold omelet over to form half moon shape.
  4. Cover omelet; cook for 1-to-2 minutes or until cooked through.
  5. Carefully remove omelet from skillet; garnish with strawberries; serve.

Note: If omelet breaks when you fold it over, no worries. Just scramble the mixture instead.

Chef Tee’s Corned Beef Hash w/Two Eggs Over Easy

Serves 4Corned Beef Hash

  • 1 lb. russet potatoes, 1/4-inch diced
  • 1 lb. cooked corned beef, cut into chunks
  • 1 cup onions, chopped
  • ¼ cup medium red pepper, chopped (optional)
  • 2 Tbsps. vegetable oil
  • ¼ cup heavy cream
  • 2 Tbsps. flour
  • 1 Tbsp. parsley, chopped
  • Salt & Pepper
  • Eggs over easy (2 per serving)
  • Sliced tomatoes
  • Hollandaise sauce (see recipe below)


  1. Cook potatoes in boiling, salted water until just tender (about 3 minutes).
  2. Pulse beef in a food processor until coarsely chopped.
  3. In medium skillet, heat oil over medium-high heat; add onions, sauté until slightly browned.
  4. In large mixing bowl, combine onions, beef, red pepper, cream, flour, parsley and potatoes;  season to taste w/Salt & Pepper.
  5. Portion out hash into four, 6-ounce, dough-like balls (may need to add more or less flour to form balls); flatten them out into patties.
  6. Cook in large, greased, non-stick skillet over medium-high heat.
  7. Cook on one side about 5 minutes; flip; cook another 5 minutes or until crispy.
  8. Garnish w/tomatoes, eggs and Hollandaise Sauce.

 *Photo courtesy:

Chef Tee’s Scrambled Eggs

Serves 2 to 4S n p logo
Prep time: 5 minutes; cooking time: 10 – 15 minutes

  • 4 eggs
  • ½ tsp. salt


  1. In medium glass or stainless steel bowl, add ingredients; whisk to combine; set aside.
  2. In medium sauce pot, add ¼-inch water; bring to boil over medium-high heat.
  3. Place bowl w/eggs on top of sauce pot w/water to form double broiler.
  4. Wear oven mitten to protect hands; whisk eggs until mixture is light, fluffy and forms small-like curds (don’t overcook; mixture should resemble cottage cheese).

 *If you don’t have a double broiler, you can cook the eggs in a sauté pan over low heat.