Chard open omelette
Sunday 07 April 2013
As much as I love a herb-and-gruyère omelette, once you start playing round with different toppings, it's hard to go back to the classics. This recipe takes inspiration from the lightness of the French omelette, passing through California for the topping. I like to leave it open and cut it into quarters to serve, rather than do individual folded ones.
2 tbsp olive oil, plus extra for drizzling
1 red onion, thinly sliced
200g/7oz ruby or rainbow chard, stems cut into 1cm pieces, leaves torn
2 garlic cloves, sliced
½ tsp dried chilli flakes
2 knobs of butter
1 tbsp milk
100g/3½oz feta cheese, crumbled
To make the topping, heat the oil in a large frying pan over a medium heat. Add the onion and cook for a few minutes until starting to soften. Add the chard stems and garlic, season with salt and chilli flakes and toss to coat in the oil.
Pour in 4 tbsp of water, cover and cook for 4 to 5 minutes. Add the torn leaves and cook for another 3 to 4 minutes, until the leaves have wilted. Add a knob of butter and shake the pan to coat the leaves. Set aside.
In a bowl, beat the eggs and milk with some salt and freshly ground black pepper until smooth.
Give the frying pan a wipe out, heat the second knob of butter. Once foaming, pour in the beaten egg and cook for 3 minutes, until the base is set. Spoon over the cooked chard and dot with the feta cheese. Cook for a further 1 to 2 minutes, until the egg has just set. Add a drizzle of olive oil and extra chilli, if you like it hot.
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