Everyday. Seriously everyday. Okay, maybe 5 days a week. When I haven’t had one… I crave it. It jump starts my morning and I know that I’m getting a healthy portion of those vitamin loaded leafy greens. Often I will have vegetables in the refrigerator that are chopped and ready to go for the week but I do love to run out to the garden in my cowboy boots and robe to pick the chard for that morning’s omelette.
Now, I’m sure this recipe is floating around out there somewhere, but I swear I came up with it myself due to what I had on hand. As I mentioned in a previous post, my garden and I have been out of step most of the season… except for the Swiss Chard.
Holy Swiss moly. It is still going strong out there!
Pull together your ingredients…
Saute your raw vegetables in a small amount of oil.
Once they have softened, add your greens and seasonings; salt, nutmeg and thyme.
Pour in your scrambled egg and wait for it to set. Then sprinkle on your cheese.
Once the egg has set, gently fold your omelette in half to melt the cheese.
Plate that little darling up and ENJOY!
- couple drops of olive oil
- 1/4 sliced small onion
- 1/4 red pepper chopped ~and/or~ whatever is in the frig… green peas, sauteed leeks, cooked asparagus, mushrooms
- 5 or 6 or 10 Chard leaves… washed, stems removed and leaves chopped
- pinch of kosher salt
- Pinch of dried or fresh thyme
- 3 or 4 swipes on the grater of fresh nutmeg- or a dash of dried
- 1 or 2 eggs… 1 whole egg scrambled with a splash of milk or water
- sprinkle of crumbled goat cheese, feta or whatever you like
- Red Hot sauce, Sriracha or salsa garnish
Drizzle a tiny bit of olive oil into 8 in. nonstick skillet and heat to medium. Add onions and any other raw vegetables to the pan. Saute lightly until vegetables are soft. Add washed and chopped Swiss Chard (stems removed) to pan and let it wilt while stirring. Add salt, pepper, nutmeg and thyme folding all of the vegetables together. Cook over medium heat for approx. 3 to 4 minutes.
Once your Chard has soften and cooked, add your beaten egg(s) and gently swirl it around picking up the edges of the omelette to let the liquid meet the pan. After the egg has set up, sprinkle on your cheese of choice and fold the omelette in half. Allow to sit a couple of minutes for flavors to meld.
Garnish with Sriracha Sauce and fresh herbs. The creamy goat cheese compliments the spice nicely.
** If you find that there is too much liquid in the center of your omelette you can put it under the broiler in your oven on high for 2 or 3 minutes to set. Be sure to use an oven safe skillet and DON’T forget the handle will be/stay hot. I speak from experience!