Best Chard And Cheddar Omelet Recipes

SWISS CHARD OMELETTE DINNER

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.

MY SWISS CHARD OMELET

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.

SWISS CHARD, BACON, AND GOAT CHEESE OMELET

Steps:

• In a small bowl, whisk the eggs to combine and season generously with salt and pepper.
• Remove the Swiss chard leaves from the stems, and discard the stems or save them for another use. Stack the leaves, roll, and thinly slice. (You should have about 1/2 cup lightly packed leaves.)
• Set a small skillet, well-seasoned cast iron or nonstick, over medium heat, and scatter the bacon and shallot in the pan. Cook, stirring occasionally, until the bacon is crisp and the shallot slices are lightly browned and tender, 3 or 4 minutes. Add the Swiss chard and cook until the chard is wilted and shrunk, stirring occasionally, another few minutes. Transfer the chard-bacon mixture to a plate.
• Return the pan to medium heat and pour in the olive oil. When it shimmers, pour in the eggs, swirling and tilting the pan so that the eggs fill the pan. Let the eggs cook undisturbed until the bottom is just set, 1 to 2 minutes. With a spatula, carefully lift one edge of the eggs and tilt the pan so that the loose eggs run underneath.
• Scatter the chard-bacon mixture on one side of the omelet and top with the goat cheese. Use a spatula to quickly lift the omelet from the other side and fold it over.
• Transfer the omelet to a plate, and eat.

HAM AND SWISS OMELET

Steps:

• In a small nonstick skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, place ham on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.