Greek-Style Swiss Chard and Cheese Omelette
- Vegetable recipes
- Low fat
- Gluten free
- Peanut free
Ingredients
- 2 bunches Swiss chard (each about 1-1/2 lb/750 g)
- 8 eggs
- 1/4 tsp (1 mL) black pepper
- 1/2 tsp (2 mL) salt
- 1/4 cup (60 mL) olive oil
- 1 cup (250 mL) chopped green onions (white and light green parts only)
- 1-1/4 cups (300 mL) crumbled feta cheese (6 oz/175 g)
- 1 cup (250 mL) ricotta cheese, drained (8 oz/250 g)
Preparation
Strip leaves from Swiss chard stems (reserve stems for another use); in large pot of boiling salted water, blanch until tender. Drain, then chill under cold water; drain well, squeezing out excess liquid.Coarsely chop.
Beat together eggs, pepper, half of the salt and 2 tbsp/30 mL water. Set aside.
In large ovenproof skillet, heat oil over medium heat; add onions and remaining salt and fry, stirring, until onions are wilted, 1 to 2 minutes. Add chard and cook, stirring, until heated through, about 2 minutes. Pour in egg mixture; cook, running heatproof spatula around side to let egg mixture run underneath, until about a quarter of the egg mixture is still liquid, about 2 minutes.
Distribute feta and ricotta cheeses evenly over top, pressing lightly into egg mixture; cook until egg mixture is set and cheese is melting, about 4 minutes. Transfer to oven under broiler set on high; broil until light brown, 3 to 5 minutes.
Makes 4 to 6 servings.
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