When searching through the heirloom seed catalog to plan our Spring/Summer garden, one thing I knew we had to grow was Swiss chard. One of my favorite greens for its tender texture, mild flavor and beautiful coloring, its versatility in the kitchen is just another of its attributes. Whether enjoyed raw as the base for a unique salad, stirred into soup, sautéed as a side dish, or even added into an egg dish like this one, Swiss chard is healthy and surprisingly easy to grown.
Ready to be picked, I wondered out to the garden yesterday morning and picked some of the larger Swiss chard leaves. A quick sauté later along with a splash of olive oil and some peppery sliced scallions, the filling for an amazingly simple omelette was ready. (Always remember to cook eggs ‘low-and-slow’; meaning over low heat and very slowly so that you don’t get over-browned, over-cooked rubbery eggs.) I added half a slice of creamy provolone cheese into each omelette and finished them off with a sliced cherry tomato. The first two ripe cherry tomatoes from the garden! A simple dish like this made with homegrown produce really puts a smile on my face. As with any egg dish, try and find the best organic, cage free and preferably local eggs you can. That, along with the homegrown veggies, really makes quite a difference.
(To view this recipe, click on the blue title of the blog post above*)
Swiss Chard & Provolone Omelette
Ingredients:
- 4 large eggs
- splash of milk
- salt and pepper
- olive oil
- Medium bunch of Swiss chard, chopped
- 2 scallions, sliced
- 1 slice provolone cheese
- 2 cherry tomatoes, for garnish
Directions:
- First off, grab a small bowl for each omelette. In each bowl, crack two of the eggs. Sprinkle with a pinch of salt and pepper and add in a tablespoon of milk. Beat lightly.
- In the meantime, heat 1 teaspoon of olive oil in a large saute pan. Add in the scallions and chopped Swiss chard. Season with a pinch of salt and pepper and saute over medium heat for 5-7 minutes, or until wilted down.
- To cook the omelettes one at a time, heat 1 teaspoon of olive oil in a non-stick omelette pan over medium-low heat. Add in the 2 beaten eggs and swirl the eggs around in the pan so that they cover the bottom of the pan. Reduce the heat to low and cook, running a rubber spatula around the edges of the omelette so that the wet egg mixture cooks in the pan evenly, for approximately 5-7 minutes. You don’t want the eggs to brown too much here, so keep an eye on them. Once the eggs are just about cooked, add half a slice of the cheese to the middle of the eggs topped with half of the cooked Swiss chard mixture. Fold one side of the omelette over to the middle and remove the pan from the heat.
- Gently allow the omelette to fold over onto the plate, so that the other side of the omelette folds over itself as well. Serve with a sliced cherry tomato, if desired.
Tagged: breakfast, brunch, eggs, greens, omelette, provolone cheese, scallions, Swiss chard, Swiss chard and provolone omelette, vegetarian, vegetarian omelette
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