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.
My Private Note
Units: US | Metric
- 1Rinse the chard very well to remove grit and sand; shake it to remove excess water.
- 2Tear chard into bite-size pieces onto a plate.
- 3Add a few T. filtered water to a large skillet. Place skillet over high heat and add chard and minced shallot.
- 4Cover and let steam about 3 minutes.
- 5While the chard is cooking, snip the basil leaves into the same small bowl containing the beaten eggs; mix through.
- 6Remove lid from skillet and cook a bit longer until water in skillet is absorbed.
- 7Add some of your favorite oil and heat it.
- 8When 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).
- 9Add pepper and asiago cheese to taste. Add red pepper flakes if using.
- 10Cook a moment longer - just enough to melt or soften the cheese.
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Nutritional Facts for My Swiss Chard Omelet
Serving Size: 1 (105 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 237.2
- Calories from Fat 135
- Total Fat 15.0 g
- Saturated Fat 4.6 g
- Cholesterol 634.5 mg
- Sodium 313.5 mg
- Total Carbohydrate 4.7 g
- Dietary Fiber 0.8 g
- Sugars 1.6 g
- Protein 20.0 g