My Swiss Chard Omelet

1. 1

   Rinse the chard very well to remove grit and sand; shake it to remove excess water.

2. 2

   Tear chard into bite-size pieces onto a plate.

3. 3

   Add a few T. filtered water to a large skillet. Place skillet over high heat and add chard and minced shallot.

4. 4

   Cover and let steam about 3 minutes.

5. 5

   While the chard is cooking, snip the basil leaves into the same small bowl containing the beaten eggs; mix through.

6. 6

   Remove lid from skillet and cook a bit longer until water in skillet is absorbed.

7. 7

   Add some of your favorite oil and heat it.

8. 8

   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).

9. 9

   Add pepper and asiago cheese to taste. Add red pepper flakes if using.

10. 10

    Cook a moment longer - just enough to melt or soften the cheese.

11. 11

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.