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1
Heat a large pot of water over high heat while you stem and wash the beet greens in 2 changes of water.
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2
When the water comes to a boil, salt generously and add the beet greens.
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3
Cook for about 1 minute, until tender, and transfer to a bowl of ice water.
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4
Let sit for a few minutes, then drain, squeeze dry and chop.
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5
Alternatively, steam the greens for 2 minutes over 1 inch of boiling water.
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6
Refresh with cold water, squeeze out excess water and chop.
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7
Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium heat and add the garlic.
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8
Cook, stirring, until it is fragrant, 30 seconds to a minute, and stir in the beet greens.
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9
Cook, stirring, for about 1 minute, until greens are coated with oil and fragrant.
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10
Season to taste with salt and pepper and remove from the heat.
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11
Using a whisk, beat the eggs in a bowl and whisk in salt to taste (about 1/2 teaspoon), freshly ground pepper and the milk.
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12
Stir in the cooked beet greens.
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13
Clean and dry your pan and return to the stove.
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14
Heat over medium-high heat and add the remaining tablespoon of olive oil.
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15
Hold your hand over the pan, and when you can feel the heat of the olive oil, test the heat by dropping a bit of egg into the pan.
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16
If it sizzles and cooks at once, the pan is ready.
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17
Pour in the egg mixture.
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18
Swirl the pan to distribute the eggs and filling evenly over the surface.
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19
Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula to let the eggs run underneath during the first few minutes of cooking.
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20
Turn the heat down to low, cover (use a pizza pan if you dont have a lid that will fit your skillet), and cook 10 minutes, shaking the pan gently every once in a while.
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21
From time to time, remove the lid and loosen the bottom of the omelet with a spatula, tilting the pan so that the bottom doesnt burn.
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22
It will, however, turn a deep golden brown.
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23
This is fine.
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24
The eggs should be just about set; cook a few minutes longer if theyre not.
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25
Meanwhile, heat the broiler.
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26
Finish the omelet under the broiler for 1 to 2 minutes, watching very carefully to make sure the top doesnt burn (it should brown slightly, and it will puff under the broiler).
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27
Remove from the heat, shake the pan to make sure the omelet isnt sticking (it will slide around a bit in the nonstick pan) and allow to cool for at least 5 minutes and up to 15.
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28
Loosen the edges with a wooden or plastic spatula.
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29
Carefully slide from the pan onto a large round platter.
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30
Serve hot or at room temperature.
