Swiss Chard Omelet

This French omelet is called a 'la trouchia' and should be served warm or room temperature.  This is perfect for a busy summer day when you don't want to spend a lot of time in the kitchen and really only want something light.  You could easily sub spinach or kale in this recipe.  But if you always use spinach and have not tried the chard, I encourage you to go for it.  It is so similar to spinach, yet has a fuller bodied taste.  Serve with a side salad and crusty french bread for a simple, casual meal.

(Sorry for skipping a few photos!  I shouldn't watch Food Network while I'm cooking-I get distracted!)


Swiss Chard Omelet
printable recipe

2 T. butter
1/2 c. minced onion
8 c. coarsely chopped Swiss chard leaves
salt and pepper
8 eggs
1/2 c. shredded Parmesan
2 tsp. minced garlic
1 T. olive oil
shredded Parmesan and chopped tomato to serve

Preheat oven to 400 degrees
Melt butter in a 10 inch ovenproof skillet over medium heat.  Add onion and cook until softened.
Add chard, tossing until it wilts.  Season with salt and pepper.  Transfer to a plate to cool.

Whisk eggs, garlic and Parmesan.  Fold in the cooled chard.

Wipe out the skillet.  Heat the oil in the skillet until it shimmers.  Add the egg mixture.  Stir gently with a fork to distribute the chard.  Cook omelet until eggs are set around the edges.
Place skillet in hot oven and bake until eggs are firm, 8-10 minutes.

Slide onto a plate.  Serve with a sprinkle of fresh cheese and diced tomatoes.