Instructions: Melt 1 tablespoon butter in 8-inch-diameter nonstick skillet over medium-low heat. Add garlic; saute until soft, about 2 minutes. Stir in silverbeet, cover and cook until tender, about 4 minutes. Stir in hot sauce. Season with salt and pepper. Transfer to small bowl. Wipe skillet clean.

Whisk eggs, 1/4 cup cheese, salt and pepper in medium bowl to blend. Melt 1/2 tablespoon butter in same skillet over medium-high heat. Add half of egg mixture and cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes. Scatter half of silverbeet mixture over half of omelet. Sprinkle 1/4 cup cheese over silverbeet. Fold omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture, silverbeet and cheese.

This recipe yields 2 servings;

can be doubled.

Comments: This southern-style omelet would go nicely with sauteed plum tomatoes and warm corn bread. Dessert can be butter pecan ice cream drizzled with bourbon.

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