Be the first to A touch of hot sauce to garlic and Swiss chard makes a tasty filling for an omelet suitable for breakfast or any meal.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 2 Tablespoons (1/4 stick) butter
- 2 garlic cloves, minced
- 4 ounces red Swiss chard, stemmed, chopped (about 3 cups packed)
- 3/4 teaspoon hot pepper sauce
- 5 large eggs
- 3/4 cup grated sharp Cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Preparation:
Melt 1 tablespoon butter in 8-inch-diameter nonstick skillet over medium-low heat. Add garlic; saute until soft, about 2 minutes. Stir in chard, cover and cook until tender, about 4 minutes. Stir in hot sauce. Season with salt and pepper. Transfer to small bowl. Wipe skillet clean.
Whisk eggs, 1/4 cup Cheddar cheese, salt and pepper in medium bowl to blend. Melt 1/2 tablespoon butter in same skillet over medium-high heat. Add half of egg mixture and cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes. Scatter half of chard mixture over half of omelet. Sprinkle 1/4 cup cheese over chard. Fold omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture, chard and cheese.
Yield: 2 servings; can be doubled.
Recipe Source: The Flavors of Bon Appetit (Crown Pub)
Reprinted with permission.
Whisk eggs, 1/4 cup Cheddar cheese, salt and pepper in medium bowl to blend. Melt 1/2 tablespoon butter in same skillet over medium-high heat. Add half of egg mixture and cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes. Scatter half of chard mixture over half of omelet. Sprinkle 1/4 cup cheese over chard. Fold omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture, chard and cheese.
Yield: 2 servings; can be doubled.
Recipe Source: The Flavors of Bon Appetit (Crown Pub)
Reprinted with permission.
