Chard Omelette’s and Cracked Pepper Cabinets
Odd post title I know. It’ll make sense in a minute… keep reading.
I am still cooking on a hot plate, and using the BBQ, although with last weeks snow that was out of the picture for a while, so it was just me and my lil two burner hot plate gettin creative.
I have to admit, I have never put chard into an omelette before, and I am glad I did… these were great! The texture of the egg with the chewiness of the chard was outstanding! This with salad was dinner for us.
For the chard:
- washed, chopped chard
- coconut oil or extra virgin olive oil
- dried herb of choicce (I used a Tuscan blend)
- sea salt
- fresh cracked black pepper
Saute chard with oil and seasonings until it becomes limp. Approximately 4 minutes. Set aside
- 2 organic farm eggs per person
- 1tbsp warm water per egg
- earth balance butter or butter of choice
Heat non stick skillet to medium. Add butter and swirl around to coat pan. Beat eggs and water with a fork until light and frothy. Add to pan and swirl to coat evenly. Eggs will set quickly, so keep your eye on them. Once they set around the edges (middle may still be uncooked), add cooked chard to one side. Using a wide spatula, gently lift the opposite side of the omelette and fold over chard side. You may need to loosen the edges before trying to get your spatula under. Cook for another minute, gently flip and cook for another minute.
Serve with mixed green salad.
Cracked Pepper Cabinets?
I am so excited that I have cabinets! And the colour is called “Cracked Pepper”. They are an off black. The white cabinets are called “Popcorn”. How perfectly perfect for my cabinet colours to be named after food!
Makes me giggle.