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I found this recipe in a Bon Apetit magazine, and it's since become my favourite egg dish. It's easy and delicious. I've incorporated the swiss chard mixture into other dishes with success, and I think it could be great by itself.
- Melt 1 tbsp of butter in an 8-inch diameter non-stick skillet over medium-low heat. Add the garlic and saute until soft (about 2 minutes). Stir in the swiss chard, cover, and cook until tender (about 4 minutes). Stir in the hot sauce. Season with salt and pepper. Transfer to a small bowl, and wipe the skillet clean.
- Whisk the eggs, 1/4 cup cheese, salt, and pepper ina medium bowl to blend.
- Melt 1/2 tbsp butter in the skillet over medium-high heat. Add half of the egg mixture and cook until the eggs are just set in the centre (about 2 minutes), tilting the pan and lifting the edge of the omellete with a spatula to let the uncooked portion flow underneath. Scatter half of the chard mixture over half of the omelette. Sprinkle 1/4 cup of cheese over the chard. Fold the omelette over the cheese, and slide onto a plate.
- Repeat with the remaining butter, egg mixture, chard, and cheese.