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.
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