SWISS CHARD OMELETTE
Steps:
- Heat a medium-size pot with water and bring it to boil. In the meantime, wash swiss chard and slice the leaves and white stems (1-2 cm pieces). Add to boiling water and cook for 10 minutes.
- While the chard is cooking, heat oil in a medium-size pan. Chop the onion and garlic. Add them to the pan and cook over medium heat for 10 mins. Add salt and pepper.
- When the chard is ready, drain it in a colander in the sink and add then it to the pan. Toss with the onion and garlic for 2 minutes.
- Crack the eggs into a bowl and beat them with a fork. Add chard-onion mixture into the eggs, mix them.
- Heat 1/2 tablespoon olive oil in the medium size pan. When it is hot add the egg mixture. Keep heat at medium-low (I like a juicy omelette) for about 8 minutes. Invert the omelette on a large plate and slide back into the pan and cook a few more minutes, until the eggs are set. Time will depend if you like it more or less cooked.
- Slide on to a plate and serve.
Nutrition Facts :
SWISS CHARD OMELETTE DINNER
Wanting to take advantage of all that lovely chard while it's still fresh? Here's a simple and light recipe for a hot summer's day! Makes one dinner-size portion.
Provided by Rookie with a few B
Categories One Dish Meal
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- In skillet, heat oil and garlic on medium heat.
- Add chopped chard. I use both the stalks and the leaves. Stalks when cooked taste something like celery. Leaves taste a lot like spinach.
- Chop and add remaining ingredients in order: onion, zucchini, mushrooms.
- Cover for just a couple minutes. When you start to see the mushrooms show signs of cooking, check the chard. When leaves are just wilted, put veggies on a plate.
- Return skillet to burner. Scramble egg and cheese together. I also add a little pepper.
- Place egg on top of veggies and serve immediately.
Nutrition Facts : Calories 649.8, Fat 57.9, SaturatedFat 13.1, Cholesterol 441.1, Sodium 430.9, Carbohydrate 13.3, Fiber 2.5, Sugar 5.3, Protein 22.2
MY SWISS CHARD OMELET
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.
Provided by coconutty
Categories Lunch/Snacks
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the chard very well to remove grit and sand; shake it to remove excess water.
- Tear chard into bite-size pieces onto a plate.
- Add a few T. filtered water to a large skillet. Place skillet over high heat and add chard and minced shallot.
- Cover and let steam about 3 minutes.
- While the chard is cooking, snip the basil leaves into the same small bowl containing the beaten eggs; mix through.
- Remove lid from skillet and cook a bit longer until water in skillet is absorbed.
- Add some of your favorite oil and heat it.
- 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).
- Add pepper and asiago cheese to taste. Add red pepper flakes if using.
- Cook a moment longer - just enough to melt or soften the cheese.
- Serve.
Nutrition Facts : Calories 237.2, Fat 15, SaturatedFat 4.7, Cholesterol 634.5, Sodium 313.5, Carbohydrate 4.7, Fiber 0.8, Sugar 1.7, Protein 20
ROASTED SWISS CHARD WITH FETA
This method of cooking chard was given to me (in very few words) from an organic farmer who was selling the first chard we ever bought. We tried it and could not believe how delicious this was. Delicious! Double this recipe if you are a large family of veggie eaters.
Provided by XANDISMOM
Categories Greens Side Dishes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
- Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
- Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
- Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 6.8 g, Cholesterol 25.2 mg, Fat 16.3 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 439 mg, Sugar 3.4 g
CHARD AND CHEDDAR OMELET
Categories Breakfast Brunch Low Carb Cheddar Chard Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon butter in 8-inch-diameter nonstick skillet over medium-low heat. Add garlic; sauté until soft, about 2 minutes. Stir in chard, cover and cook until tender, about 4 minutes. Stir in hot sauce. Season with salt and pepper. Transfer to small bowl. Wipe skillet clean.
- Whisk eggs, 1/4 cup cheese, salt and pepper in medium bowl to blend. Melt 1/2 tablespoon butter in same skillet over medium-high heat. Add half of egg mixture and cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes. Scatter half of chard mixture over half of omelet. Sprinkle 1/4 cup cheese over chard. Fold omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture, chard and cheese.
CHARD AND ONION OMELET (TROUCHIA)
Provided by Deborah Madison
Categories Cheese Dairy Egg Garlic Herb Brunch Broil Vegetarian Dinner Basil Swiss Cheese Thyme Chard Parsley Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons of the oil in a 10-inch skillet, add the onion, and cook over low heat, stirring occasionally, until completely soft but not colored, about 15 minutes. Add the chard and continue cooking, stirring occasionally, until all the moisture has cooked off and the chard is tender, about 15 minutes. Season well with salt and pepper.
- Meanwhile, mash the garlic in a mortar with a few pinches of salt (or chop them finely together), then stir it into the eggs along with the herbs. Combine the chard mixture with the eggs and stir in the Gruyère and half the Parmesan.
- Preheat the broiler. Heat the remaining oil in the skillet and, when it's hot, add the eggs. Give a stir and keep the heat at medium-high for about a minute, then turn it to low. Cook until the eggs are set but still a little moist on top, 10 to 15 minutes. Add the remaining Parmesan and broil 4 to 6 inches from the heat, until browned.
- Serve trouchia in the pan or slide it onto a serving dish and cut it into wedges. The gratinéed top and the golden bottom are equally presentable.
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