omelette with swisschard
Especially on Sunday mornings, everyone gets excited and happy with a different special breakfast dish full of flavors. i
This omelet is actually very simple and can be made very practically with a good planning. In advance, sometimes even the day before, I fry the onion with squeezed garlic and boil the chard leaves. So I can make the omelette for breakfast the next day without spending too much time.
In a bowl I put the ingredients that ı cooked before. The chopped dried meats(or bacon) that I had sautéed in a pan, sauted onion and garlic, and boiled and roughly chopped swisschard. In the other bowl I prepared the eggs, beaten and seasoned with salt and pepper. After I grated the cheese, I was ready to make the omelet. I could have made my omelet 10 minutes before breakfast.
I melted the butter when everyone started to say that they were hungry and that they wanted to have breakfast. I poured the eggs into the bowl with the chard mixture and put it in the pan. After sprinkling the cheese, I covered my omelet, which I wanted to serve like a cake, by lowering the heat.
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Ingredients:
1 tablespoon olive oil
400g swisschard leaves (separated from the roots)
6-7 medium-sized organic eggs
120g chopped dried meat
1 small onion chopped small
1 crushed garlic clove
1 tablespoon of butter
50g grated cheddar cheese (I use yellow burger cheese)
red wine vinegar or grape vinegar
salt and black pepper (I use ground in a mill)
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Recipe
1. Separate and wash 400g swisschard leaves. Place in boiling water with salt. After boiling it for 3-4 minutes with the lid open, transfer it to a bowl of cold water so that it does not cook further. After draining the swisschard leaves, chop them roughly.
2. In a small frying pan, add the chopped dried meat(or bacon) and sauté it in its own oil. Then add the olive oil, onion and crushed garlic. Finally, add the chard leaves and cook lightly for a few minutes, sprinkle with salt and pepper and transfer to another bowl.
3. Melt the butter in a large skillet in which you will make the omelet until it foams. Meanwhile, beat the eggs in a bowl with a fork and add them to the bowl with the swisschard and dried meat mixture.
4. Put the egg mixture into the pan in which you have melted the butter and after a minute or two add the cheese and cook until it starts to harden. Reduce the heat and cover with a lid for about 8 minutes until it cooks Careful not to burn the bottom! Slide the omelette onto a plate, remove it whole and season with a few drops of vinegar if desired.
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very good