© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Lumberjackie
I found this recipe in a Bon Apetit magazine, and it's since become my favourite egg dish. It's easy and delicious. I've incorporated the swiss chard mixture into other dishes with success, and I think it could be great by itself.
2 tablespoons butter
2 garlic cloves, minced
4 ounces red swiss chard, stemmed and chopped (equals about 3 cups of packed chard)
¾ teaspoon hot pepper sauce
5 large eggs
¾ cup grated sharp cheddar cheese
¼ teaspoon salt
¼ teaspoon ground black pepper
Melt 1 tablespoon of butter in an 8-inch diameter non-stick skillet over medium-low heat. Add the garlic and sauté 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, ¼ cup cheese, salt, and pepper ina medium bowl to blend. Melt ½ tablespoon butter in the skillet over medium-high heat. Add half of the egg mixture and cook until the eggs are just set in the center, 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 ¼ 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.