Best My Swiss Chard Omelet Recipes

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 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.

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.

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.

CHARD AND ONION OMELET (TROUCHIA)

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.

CHARD AND ONION OMELET (TROUCHIA

Steps:

• Heat 2 tablespoons of the oil in a 10inch skillet. Add the onion and cook over low heat, stirring occasionally, until completely soft but not browned, about 15 minutes. Add the chard and continue cooking, stirring occasionally, until the moisture has cooked away and the chard is tender, about 15 minutes. Season well with salt and freshly ground pepper. Meanwhile, mash the garlic in a mortar with a few pinches of salt, then stir it into the eggs along with herbs. Combine the chardonion mixture with the eggs, stir in the Gruy re cheese and half the Parmesan.
• Preheat the broiler. Heat the remaining oil to the skillet and when it's hot, add the eggs. Slide the pan back and forth a few times to make sure the eggs are not sticking. Keep the heat at mediumhigh for about one minute, then turn it to low. Cook until the eggs are set but still a quite moist on top. Add the remaining cheese, slide the pan under the broiler and broil until browned.
• Serve the trouchia in the pan or slide it onto a serving dish and cut into wedges. The gratined top and the golden bottom are equally presentable.