Swiss Chard Omelet with Middle Eastern Savor
- 1 tbsp olive oil
- 1 clove or more garlic, minced
- 1 small onion (finely chopped)
- 2-3 eggs (beaten)
- ½ cup chopped (cooked chard leaves and/or stems, warm or at room temperature (add more if desired) (Chard can be cooked with onions and garlic))
- 1 tbsp currants
- 1 tbsp Kalamata olives (finely chopped)
- 1 tbsp pine nuts (toasted)
- Lemon juice
- Sea salt and ground pepper (as desired)
- Herb sprigs of rosemary (parsley, sage, or chopped chives for garnish)
- Heat olive oil in a medium-size skillet and slowly cook chopped onions and garlic for a few minutes.
- Increase heat slightly and add beaten eggs, then reduce heat slightly. Eggs will immediately set in pan.
- With a spatula, pull the cooked egg from outer edges of pan toward center. The uncooked egg will spread and cook.
- Continue to move egg around until all parts are cooked, keeping heat low.
- As the eggs continue to cook, layer with chopped, cooked chard, currants, olives, and pine nuts.
- Sprinkle with a few drops of lemon juice and season with salt and pepper.
- Serve it whole, face up, sliding it out of the pan or gracefully fold in half onto a plate. Garnish with slices of tomato and sprigs of herbs or chopped chives. Keep warm or serve immediately!