Swiss Chard Omelet with Middle Eastern Savor
Ingredients
- 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
Instructions
-
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!