Omelet with Green Chard, Red Peppers, and Garlic
Sauteed green chard, red peppers, and garlic make a great filling for this delicious fall omelet.
Serves 1-2
Ingredients
5 large eggs (I used heirloom eggs)
2 cups green chard , stems and leaves removed, chopped
4 small red peppers , chopped
3 garlic cloves , chopped
4 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
Instructions
In a large cast-iron skillet, heat 2 tablespoons olive oil over medium-high heat. Add the chard, season with salt and pepper, and cook for 5 minutes. Add the red peppers and the garlic to the skillet and cook for 5 minutes longer or until they are soft, stirring. Remove from the heat and set aside.
Add the eggs to a medium bowl. Season with salt and pepper and whisk until combined.
In a medium cast-iron skillet, heat the additional 2 tablespoons olive oil over medium-high heat. Pour the eggs into the skillet and cook for 4-5 minutes or until just set. Spoon the chard mixture evenly on one side of the omelet and fold the other side over.
Transfer the omelet to a serving plate. Serve immediately.