Chard and Onion Omelette
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Ingredients
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3 tbsp olive oil
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1 large onion, quartered and sliced thin cross-wise
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4 cups chopped chard leaves
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1/4 tsp each salt and ground black pepper
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1 garlic clove
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8 large eggs, lightly beaten
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1 tsp each of dried basil, parsley and thyme (or to taste)
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1 cup grated cheddar
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2 tbsp grated parmesan
Methods/steps
- In non-stick frying pan, heat 2 tbsp oil over med-high heat. Add onion, reduce heat to low + cook for about 15 min or until completely soft but not colored, stir occasionally. Stir in the chard + continue cooking for about 15 min or until all the moisture evaporates + the chard is tender, stir occasionally. Add salt and pepper. Chop the garlic with a pinch of salt, until fine. Whisk the garlic-salt into the eggs, along with the basil, parsley, thyme and chard mixture. Stir in the cheddar and a tbsp of Parmesan. Preheat the broiler. Heat the remaining oil in the frying pan over med-hi heat. Add egg mixture, cook for 1 min, stirring frequently. Reduce heat to low, cook for 15 min or until eggs are set but a little moist on top. Sprinkle with the remaining Parmesan; broil 4-6" from heat, until browned (about 2-3 min). Cut into wedges and serve.
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