FETA & SEMI-DRIED TOMATO OMELETTE
Cooking up eggs with cheese and tomato makes for a super-quick meal for one that's ready in 10 minutes
Provided by Good Food team
Categories Lunch, Main course
Time 10m
Number Of Ingredients 5
Steps:
- Heat the oil in a small frying pan, add the eggs and cook, swirling the eggs with a fork as they set. When the eggs are still slightly runny in the middle, scatter over the tomatoes and feta, then fold the omelette in half. Cook for 1 min more before sliding onto a plate. Serve alongside a mixed leaf salad.
Nutrition Facts : Calories 266 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.8 milligram of sodium
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 Side Dish Vegetables Greens
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
SUN-DRIED TOMATO AND GOAT CHEESE OMELET
Sometimes the filling for my omelet is determined by something I find in my pantry. I don't recall what led me to buy the jar of sun-dried tomatoes that went into this one, but they were very much at home in an omelet.
Provided by Martha Rose Shulman
Categories breakfast, for one, lunch, main course
Time 15m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- Break the eggs into a bowl and beat with a fork or a whisk until they are frothy. Whisk in the milk, salt, pepper and garlic.
- Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- As soon as the eggs are set on the bottom, sprinkle the sun-dried tomatoes, cheese and basil over the middle of the egg "pancake," then jerk the pan quickly away from you then back toward you so that the omelet folds over onto itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate, and serve.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 24 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 8 grams, Sodium 348 milligrams, Sugar 1 gram, TransFat 0 grams
MIA KOUPPA: OMELETTE WITH FETA AND SUN-DRIED TOMATOES
Time 15m
Yield Servings: 1
Number Of Ingredients 8
Steps:
- Prepare your sun-dried tomatoes by blotting them on a paper towel in order to remove the excess oil. Using kitchen shears, snip them into small strips. Set aside.In a medium sized bowl, whisk together the eggs, dill and milk. Whisk well until very well combined.In a non-stick skillet, over medium heat, melt the butter or margarine. Pour in the eggs and tilt the pan so that the entire bottom surface of the pan is covered with the egg.As the outer edges of your egg begin to cook, gently push them towards the center of your pan. Then, tilt your pan to allow the uncooked portions of egg to reach the hot pan surface. Continue cooking, tilting your pan and gently moving cooked portions of egg, until you have no visible liquid egg left on the surface of your omelette.Remembering that you will fold your omelette in half to create a half moon shape, sprinkle on one end of your egg the feta, the sun-dried tomatoes and the green onions. Take a deep breath and flip your omelette over to cover filling. Cook for a minute more; this will help the cheese get soft and melt slightly.Slide gently off of pan into a plate. Enjoy with some fresh tomato slices, fruit or bread. Enjoy!
EASY CHARD WITH FETA AND CHERRY TOMATOES
This is a super easy and delicious chard recipe that only uses few ingredients--serve as a vegetarian side or a vegetarian main with crusty bread.
Provided by barbara
Categories Side Dish Vegetables Tomatoes
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Cut off the thick stems of chard and disregard. Roughly chop chard leaves and wash. Place wet chard into a pot, cover, and cook over medium heat until chard has wilted, about 5 minutes.
- Add cherry tomatoes, feta cheese, and garlic and cook, uncovered, for about 5 minutes, stirring occasionally. Season with salt, pepper, and nutmeg.
Nutrition Facts : Calories 191.8 calories, Carbohydrate 10.8 g, Cholesterol 50.5 mg, Fat 12.7 g, Fiber 2.8 g, Protein 10.9 g, SaturatedFat 8.7 g, Sodium 959.1 mg, Sugar 3.7 g
SWISS CHARD AND TOMATO FRITTATA
This is a great brunch dish! Good alternative to an omelet. Eggs and tomatoes together are fabulous!
Provided by dicentra
Categories Breakfast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Chop the chard. In a skillet, sauté the garlic and onions in 1 tablespoon of the oil.
- Add the chard, cover and lower the heat and cook for 10 minutes.
- Remove from heat and drain if juicy.
- In a large bowl, beat the eggs, salt and pepper until blended. Stir in the chard.
- Coat the bottom of a skillet with the remaining oil and return to medium heat.
- When hot, pour egg mixture and arrange tomato slices on top.
- Cover and cook until the edges are firm and the bottom is golden and beginning to brown. Turn frittata over and cook for about 5 more minute until eggs are cooked.
- Serve immediately or at room temperature.
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
SWISS CHARD WITH TOMATOES
I love Swiss chard and really like this recipe combining it with tomatoes and garlic. Recipe from Chicago Trib FOOD section years ago.
Provided by Hey Jude
Categories Lunch/Snacks
Time 26m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim coarse leaves and thick center ribs from chard; cut tender stems and leaves into 1/2-inch slices.
- Heat 1 tablespoon of the oil in a large skillet; add bread crumbs; cook, stirring often, until crisp and golden; remove from skillet and set aside.
- Cool skillet slightly; add remaining oil and garlic; cook, stirring, 2 minutes; add chard and cook until wilted, 1-2 minutes; add tomatoes, salt, and red pepper flakes to taste.
- Remove from heat and sprinkle bread crumbs over the top.
FRENCH SWISS CHARD
This sounds so elegant & simple - such a lovely combination of easy-to-grow Swiss Chard & rosemary! Would make a lovely lunch with a couple of poached eggs & some buttery toasted chewy bread (a ha! another poverty meal!) Received in email from gourmet-recipes-from-around-the-world. Thanks, Char!
Provided by Busters friend
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove the chard stems and the thick central vein from each leaf. Chop the leaves very coarsely.
- Using a large, heavy-bottomed frying pan over medium high heat, melt the butter with the oil until sizzling. Add the chard and the rosemary, stirring well to coat the chard with the butter mixture. Cook, stirring constantly, for another minute until the chard has wilted to about half its original volume.
- Add raisins and pine nuts, stirring to combine evenly, and continue cooking until any moisture has evaporated. The entire cooking process should take no more than about 3 minutes.
- Season with salt and pepper and serve immediately.
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.
OVEN BAKED OMELET WITH FETA AND TOMATOES
I made this for a brunch/shower and it was a huge hit. You can substitute different cheeses and veggies according to what you like or have on hand!
Provided by Christie Paige Moser
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Butter a deep 9-inch baking dish.
- Combine eggs, milk, thyme, salt, and pepper in a large bowl. Whisk until smooth. Stir in tomatoes and feta cheese; pour into prepared baking dish. Scatter bread pieces on top of egg mixture.
- Bake in preheated oven until eggs are fully set, 40-50 minutes.
Nutrition Facts : Calories 212.4 calories, Carbohydrate 19.6 g, Cholesterol 199.2 mg, Fat 9.2 g, Fiber 1.1 g, Protein 12.4 g, SaturatedFat 4 g, Sodium 803.1 mg, Sugar 4.6 g
SWISS CHARD BUNDLES WITH SUN DRIED TOMATO AND RICOTTA FILLING
This inventive appetizer has comfort food appeal with creamy ricotta and warm pine nuts used as a filling for folded Swiss chard leaves that serve as edible holders.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Bring a small saucepan of water to a boil. Add sun-dried tomatoes. Remove from heat, and allow to sit 1 hour. Drain, discarding water. Coarsely chop drained tomatoes (there should be about 1/4 cup packed). Set aside.
- Heat oven to 350 degrees. Spread pine nuts on a small baking sheet, and bake until light golden brown, about 7 minutes. Set aside.
- Prepare an ice bath, and set aside. Line a baking sheet with paper towels. Set aside. Bring a large pot of salted water to a boil. Choose the twelve largest Swiss chard leaves. Add one leaf at a time to boiling water, and blanch for 10 seconds. Place each leaf in ice bath to cool. Transfer to prepared baking sheet to drain. Roughly chop remaining chard (there should be 4 to 5 cups). Set aside.
- In a large skillet, heat oil over medium heat. Add onions, and cook, stirring occasionally, until translucent, about 5 minutes. Season with coarse salt and freshly ground pepper. Add chopped chard and sun-dried tomatoes. Cook until chard is wilted, about 5 minutes more. Transfer to medium bowl. Set aside to cool.
- Add pine nuts and ricotta to chard mixture. Season with coarse salt and freshly ground pepper. Stir to combine.
- Place a blanched leaf facedown on work surface. Cut out thickest part of stalk to about 1/3 the length of the leaf. Place a scant 1/2 cup of cheese mixture slightly off center toward bottom of leaf. Fold bottom of leaf over mixture. Fold in sides. Fold leaf over, to completely enclose contents. Repeat with remaining leaves and filling.
- Heat a grill pan or an outdoor grill over medium heat. Brush lightly with oil. Grill packets until lightly charred and heated through, about 2 minutes per side. Drizzle with olive oil. Serve immediately.
SWISS CHARD, SUN-DRIED TOMATO AND FETA FRENCH-STYLE OMELET
Adapted from the Ingles grocery circular 6/28. This is a veggie-filled omelet drizzled with a balsamic vinegar reduction...who could ask for anything more? I didn't make this exactly as written--mine turned into a good ol' American omelet with no slits and trifolds LOL. It was a great light dinner served with a salad and Recipe #221623. The reduction sounds fancy but it is quick, easy, and quite worth the effort. The flavor was so delicious! This is such a great use for the chard that is so abundant around here at this time of year. I added extra cheese for DH's, so you might want to eyeball that ingredient. Note: the original recipe calls for all egg substitute, but I prefer to mix in at least a few real eggs.
Provided by smellyvegetarian
Categories < 15 Mins
Time 12m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- For balsamic vinegar reduction:.
- In a small bowl, stir together vinegar and sugar.
- Cook mixture in a small pan over med-low heat 10-12 minutes, or until reduced to a thick consistency. Let cool.
- For omelet:.
- Steam chard leaves 1 1/2 minutes and ribs 2 minutes.
- Heat oil over medium heat; add garlic and cook 30 seconds. Add chard and tomatoes and cook 1 1/2 minutes or until heated through. Season with salt and pepper to taste and keep warm.
- In a mixing bowl whisk eggs, egg substitute, and salt and pepper to taste.
- In a small nonstick pan, melt butter over medium heat. Pour egg mixture into pan and do not stir. Cook 4-5 minutes, or until eggs are completely set.
- With handle of pan on left, gently fold the top third of the omelet over the middle using a spatula.
- Grab the handle of the pan from underneath and tilt the pan to a 45 degree angle and place over a plate; loosen omelet from pan with spatula.
- Using the pan, slide the omelet onto the plate while folding the top 2/3 (folded portion) over the bottom 1/3, creating a tri-fold.
- Using a sharp knife, cut a slit into the top of and almost through all layers of the omelet, leaving 1 inch uncut on each side of the slit. Spoon 1/2 of the chard mixture into the slit and sprinkle with 1/2 each of the cheese and chives. Drizzle plate with 1 tablespoon balsamic vinegar reduction.
- Repeat for second omelet.
Nutrition Facts : Calories 204.1, Fat 13, SaturatedFat 4.2, Cholesterol 220.5, Sodium 457.8, Carbohydrate 5.3, Fiber 1.1, Sugar 3.5, Protein 16.4
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