My Swiss Chard Omelet

coconutty's Note:

Posted so that I don't forget about it. I made this up with ingredients I had lying around. If it flops as an omelet -- which occasionally happens when I don't use enough oil and/or the skillet isn't hot enough when I begin -- it will still make great scrambled eggs. The chard and shallot are steamed instead of sauteed to make it lower fat. Use a skillet with a tight-fitting lid.

• Total Time: 15 mins
• Prep Time: 7 mins
• Cook Time: 8 mins

Ingredients:

Servings: 1

• 1 swiss chard leaf
• ½ large shallot , minced (about 2 T.)
• 3 -4 fresh basil leaves
• 3 eggs , lightly beaten
• virgin coconut oil or extra virgin olive oil or your favorite oil
• asiago cheese
• fresh ground black pepper
• crushed red pepper flakes (optional)

Directions:

1. Rinse the chard very well to remove grit and sand; shake it to remove excess water.
2. Tear chard into bite-size pieces onto a plate.
3. Add a few T. filtered water to a large skillet. Place skillet over high heat and add chard and minced shallot.
4. Cover and let steam about 3 minutes.
5. While the chard is cooking, snip the basil leaves into the same small bowl containing the beaten eggs; mix through.
6. Remove lid from skillet and cook a bit longer until water in skillet is absorbed.
7. Add some of your favorite oil and heat it.
8. When the oil is hot enough, add the egg/basil combination. Tilt the pan to distribute the eggs evenly. Let cook a couple of minutes to set the eggs (if you want, you can cover the skillet at this point and use a lower heat because the contained steam will cook the eggs).
9. Add pepper and asiago cheese to taste. Add red pepper flakes if using.
10. Cook a moment longer - just enough to melt or soften the cheese.
11. Serve.