6 Tbs olive oil
1/2 yellow onion, chopped
1 lb Swiss chard, stems removed and leaves coarsely chopped
7 eggs
1 cup Parmesan cheese
1 garlic clove, minced
2 Tbs parsley, chopped
salt and freshly ground black pepper, to taste
6 to 8 small black olives
1) In a nonstick frying pan over medium heat, warm 3 Tbs of olive oil. Add the onion and saute until softened, about 1 minute. Add the Swiss chard and cook, stirring, just until the chard has wilted. Reduce the heat to low and cook, stirring often, until tender, about 5 to 6 minutes. Set aside to cool.
2) In a bowl, using a fork, beat the eggs until blended. Stir in half of the cheese and all of the garlic and parsley. Season with salt and pepper, then add the cooled chard mixture and stir briefly to mix.
3) Wipe out the frying pan with a paper towel and return to low heat. Add the remaining 3 Tbs olive oil. When the oil is hot, add the egg mixture and stir gently with a fork. Stop stirring as soon as the eggs start to become firm, about 3 to 4 minutes. Place a plate over the pan and, holding the plate and pan together, invert them and lift off the pan. Slip the omelette back into the pan and return to low heat. Sprinkle the remaining cheese evenly over the top and cook, without disturbing, 2 to 3 minutes.
4) Slide the omelette from the pan onto a serving plate and dot the top with olives. Cut into wedges and serve immediately.
Review: Eek, this recipe made enough food for 4 to 6 people. It was a BIG breakfast this morning!!! But, it gave me a chance to showcase the beautiful Swiss chard I grew. It was freshly picked this morning and unlike my kale, it was 100% bug-free! This was a really savory omelette and didn't have a strong cheese taste. Delicious!
1/2 yellow onion, chopped
1 lb Swiss chard, stems removed and leaves coarsely chopped
7 eggs
1 cup Parmesan cheese
1 garlic clove, minced
2 Tbs parsley, chopped
salt and freshly ground black pepper, to taste
6 to 8 small black olives
1) In a nonstick frying pan over medium heat, warm 3 Tbs of olive oil. Add the onion and saute until softened, about 1 minute. Add the Swiss chard and cook, stirring, just until the chard has wilted. Reduce the heat to low and cook, stirring often, until tender, about 5 to 6 minutes. Set aside to cool.
2) In a bowl, using a fork, beat the eggs until blended. Stir in half of the cheese and all of the garlic and parsley. Season with salt and pepper, then add the cooled chard mixture and stir briefly to mix.
3) Wipe out the frying pan with a paper towel and return to low heat. Add the remaining 3 Tbs olive oil. When the oil is hot, add the egg mixture and stir gently with a fork. Stop stirring as soon as the eggs start to become firm, about 3 to 4 minutes. Place a plate over the pan and, holding the plate and pan together, invert them and lift off the pan. Slip the omelette back into the pan and return to low heat. Sprinkle the remaining cheese evenly over the top and cook, without disturbing, 2 to 3 minutes.
4) Slide the omelette from the pan onto a serving plate and dot the top with olives. Cut into wedges and serve immediately.
Review: Eek, this recipe made enough food for 4 to 6 people. It was a BIG breakfast this morning!!! But, it gave me a chance to showcase the beautiful Swiss chard I grew. It was freshly picked this morning and unlike my kale, it was 100% bug-free! This was a really savory omelette and didn't have a strong cheese taste. Delicious!
Adapted from:
http://www.williams-sonoma.com/recipe/swiss-chard-omelette-la-trouchia.html
http://www.williams-sonoma.com/recipe/swiss-chard-omelette-la-trouchia.html
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