Chard and Cheddar Omelet
Chard and Cheddar Omelet
Ingredients:
- 2 tablespoons butter
- 2 garlic cloves, minced
- 4 ounces swiss chard, stemmed and chopped (equals about 3 cups of packed chard)
- 3/4 teaspoon hot pepper sauce
- 5 large eggs
- 3/4 cup grated sharp cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Melt 1 tbsp of butter in an 10-inch diameter non-stick skillet over medium-low heat. Add the garlic and saute until soft (about 2 minutes). Stir in the swiss chard, cover, and cook until tender (about 4 minutes). Stir in the hot sauce. Season with salt and pepper. Transfer to a small bowl, and wipe the skillet clean.
- Whisk the eggs, 1/4 cup cheese, salt, and pepper in a medium bowl to blend.
- Melt 1/2 tbsp butter in the skillet over medium-high heat. Add half of the egg mixture and cook until the eggs are just set in the centre (about 2 minutes), tilting the pan and lifting the edge of the omellete with a spatula to let the uncooked portion flow underneath. Scatter half of the chard mixture over half of the omelette. Sprinkle 1/4 cup of cheese over the chard. Fold the omelette over the cheese, and slide onto a plate.
- Repeat with the remaining butter, egg mixture, chard, and cheese.
Made them for dinner the other night - so good!
Tip: When making omelets for dinner (or any time), turn your oven on warm and place the finished omelets in the oven while you cook the rest. That way everyone can eat at the same time, and the cheese gets all melty, more than it does just from cooking in the skillet. Of course, you want to make sure your plates are oven-proof! I usually cook all our omelets, and then while they're staying warm in the oven, I make toast to serve with them. When the toast is done, the omelets are perfect, and we can all sit down together.
many recipes in the world that there is just no excuse for using one twice if it's not something you really enjoy. Now, whether the rest of the family enjoys them or not is another story, but I try to add special notes about who likes what. 
