Swiss chard is low in calories and fats, and its leaves are an excellent source of vitamins C, K and A, and is also a rich source of omega-3 fatty acids. The addition of Swiss chard and ricotta provides a delightful twist to your everyday omelet.
- 3 eggs
- 1 Tbsp milk or water
- 1/2 tsp freshly ground black pepper
- 3 Tbsp butter
- 1 bunch Swiss chard, cleaned and stemmed
- 1/3 cup ricotta
Serves 1
Crack the eggs into a small mixing bowl. Add the milk or water, salt and pepper. Briskly stir with a fork until well beaten; set aside.
In an 8-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add 4 or 5 of the Swiss chard leaves, and saute until just wilted. Remove from the pan and set aside.
Melt the remaining butter in the skillet, then slowly pour in the egg mixture, tilting the pan to spread it evenly. Let the eggs firm up a little, allowing some of the remaining liquid to flow to the sides of the pan. Continue to cook for about another minute, but while the center is still a bit runny, spoon in the ricotta. Tilt the pan to one side and, using a spatula, fold about 1/3 of the omelet over the ricotta filling. Shake the pan gently to slide the omelet to the edge. Holding the pan near the serving plate, tip it so the omelet slides onto the plate. Serve with the Swiss chard.
Chard Tips
- Do not was Swiss chard before storing as the exposure to water encourages spoilage.
- Place chard in a plastic storage bag and wrap the bag tightly around the chard, squeezing out as much of the air from the bag as possible.
- If you have large batches of chard, you can blanch the leaves and then freezer them.
- Boiling Swiss chard can free up acids, bringing out a sweeter taste.
