Poke Salat season is long past. They emerge in the spring and by summer are no longer edible. Pokeweed is one of my favorite wild greens. I look forward to eating it every year and miss it during the months it’s not available. This spring I made a point of cooking extra to freeze for enjoyment later in the year. I used some of that frozen pokeweed in this omelet. Of course, spinach or any other green would have worked just fine. More about pokeweed here.
Started by sautéing chopped onion, to which I added poke greens which had been thawed, squeezed dry and finely chopped.
I then seasoned with nutmeg and salt. At that point I turned off the heat and mixed in the goat cheese.
Now, to make the omelet, I beat the eggs with smoked paprika, Kashmiri red chili powder, turmeric and salt.