Chard and Cheddar Omelette
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 29.58 ml butter
- 2 garlic cloves, minced
- 113.39 g red swiss chard, stemmed and chopped (equals about 3 cups of packed chard)
- 3.69 ml hot pepper sauce
- 5 large eggs
- 177.44 ml grated sharp cheddar cheese
- 1.23 ml salt
- 1.23 ml ground black pepper
directions
- 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.
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Reviews
-
I love chard. I steamed the chard with minced garlic, to cut down on the fats. I also used a butter spray with the eggs, and cut the eggs down to 3 which is almost more than the two of us seniors can eat. to make this more healthy. Rather than salt, I sprinkled in a few bacon crumbles A great omlet.
RECIPE SUBMITTED BY
I've recently completed my undergrad degree, and I'm taking some time off before returning to grad school. I've done lots of cooking since graduating, and I continue to collect more recipes than I could ever possibly make.
I'm a vegetarian, and I try to make environmentally sustainable and socially conscious food choices, using local, organic, and fair trade products whenever possible. I believe that any food experience should be enjoyed holistically, with appreciation for the flavour, texture, smell, and appearance of a dish, and consideration for where the ingredients have come from and the processes they've undergone before arriving in my kitchen.
I discovered earlier this year that I have Celiac Disease and a dairy intolerance, so I'm learning new ways to cook and eat in a world full of wheat and dairy. A sad goodbye to sandwiches, pizza, beer, and cinnamon buns.