Swiss Chard Omelette Dinner Recipes

Steps:

• Rinse the chard very well to remove grit and sand; shake it to remove excess water.
• Tear chard into bite-size pieces onto a plate.
• Add a few T. filtered water to a large skillet. Place skillet over high heat and add chard and minced shallot.
• Cover and let steam about 3 minutes.
• While the chard is cooking, snip the basil leaves into the same small bowl containing the beaten eggs; mix through.
• Remove lid from skillet and cook a bit longer until water in skillet is absorbed.
• Add some of your favorite oil and heat it.
• When the oil is hot enough, add the egg/basil combination. Tilt the pan to distribute the eggs evenly. Let cook a couple of minutes to set the eggs (if you want, you can cover the skillet at this point and use a lower heat because the contained steam will cook the eggs).
• Add pepper and asiago cheese to taste. Add red pepper flakes if using.
• Cook a moment longer - just enough to melt or soften the cheese.
• Serve.

Steps:

• In skillet, heat oil and garlic on medium heat.
• Add chopped chard. I use both the stalks and the leaves. Stalks when cooked taste something like celery. Leaves taste a lot like spinach.
• Chop and add remaining ingredients in order: onion, zucchini, mushrooms.
• Cover for just a couple minutes. When you start to see the mushrooms show signs of cooking, check the chard. When leaves are just wilted, put veggies on a plate.
• Return skillet to burner. Scramble egg and cheese together. I also add a little pepper.
• Place egg on top of veggies and serve immediately.

Steps:

• Melt 1 tablespoon butter in 8-inch-diameter nonstick skillet over medium-low heat. Add garlic; sauté 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 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.

Steps:

• Pour the olive oil into a large frying pan on a low heat. When hot, add the onions and cook for 25 mins until soft and translucent. Stir the chard stalks into the pan, cover with a lid and cook for another 15 mins until softened. Add half the chard leaves, stir until wilted, then add the rest. Cover with a lid and steam for 5 mins until completely wilted. Remove the lid, add 1 tsp salt along with a good grinding of pepper. Stir well, increase the heat to medium and cook for 5-8 mins until the remaining liquid has evaporated. Add the chillies, garlic, sumac and feta, mix well, then leave to cool for 10 mins.
• Meanwhile, make the dough. Put 430ml warm water in a large bowl with the vinegar, oil and 2 tsp sea salt. Mix well and tip in the flour. Bring together into a ball using your hands and turn out onto a lightly floured work surface. Knead until the dough is smooth and elastic, about 10 mins. Put the dough back in the bowl, cover with a damp tea towel and leave it to rest for at least 30 mins. You will end up with around 1.3kg of dough.
• Once rested, divide the dough into eight balls, roughly 160g each. Lightly dust a work surface with a little more flour and roll the dough balls into thin 35cm wide circles. Brush the dough generously with 1 tbsp of the olive oil and butter mixture. Fold over two sides of the dough so the edges meet at the centre. Spoon an eighth of the filling onto the centre, leaving a 1cm gap around the edges. Fold in the other two halves of the dough over the filling and press all the edges together to seal and form a rectangle. Place on a large baking tray and cover with a tea towel. Repeat until all the filling and dough has been used up.
• Heat a large frying pan over a low heat. When hot, brush with some of the remaining olive oil and butter mixture and add a filled gözleme. Cook for 5-7 mins until golden and crispy. Brush the top with more of the olive oil and butter mixture and use a spatula to flip over and cook for another 5-7 mins. Turn up the heat to medium and fry for 2 more mins on each side or until golden. Set aside on a large platter and cover with a tea towel. Continue until all the gözleme have been cooked. Serve hot.

Steps:

• Heat 2 tablespoons of the oil in a 10-inch skillet, add the onion, and cook over low heat, stirring occasionally, until completely soft but not colored, about 15 minutes. Add the chard and continue cooking, stirring occasionally, until all the moisture has cooked off and the chard is tender, about 15 minutes. Season well with salt and pepper.
• Meanwhile, mash the garlic in a mortar with a few pinches of salt (or chop them finely together), then stir it into the eggs along with the herbs. Combine the chard mixture with the eggs and stir in the Gruyère and half the Parmesan.
• Preheat the broiler. Heat the remaining oil in the skillet and, when it's hot, add the eggs. Give a stir and keep the heat at medium-high for about a minute, then turn it to low. Cook until the eggs are set but still a little moist on top, 10 to 15 minutes. Add the remaining Parmesan and broil 4 to 6 inches from the heat, until browned.
• Serve trouchia in the pan or slide it onto a serving dish and cut it into wedges. The gratinéed top and the golden bottom are equally presentable.