December 28, 2014

herb omelet

These omelets are amazing!  It's not often that an omelet sounds good for breakfast, but after a couple times of making these I have fallen in love.   I believe one of their secrets is the baked in cheeses, gruyère and parmesan, and the other being the fresh herbs.  You won't be sorry when making these.  Promise.  I filled them with chard and onion, but you can customize what you put inside them.  

Servings 4-6
Total Time 30 minutes

  • 3 tablespoons olive oil
  • 1 large red or white onion, quartered and thinly sliced crosswise
  • 10 ounces chard, leaves only, chopped (kale or spinach may also be used)
  • course salt 
  • freshly ground black pepper
  • 2 garlic cloves, minced
  • 12 eggs, lightly beaten
  • 3 tablespoons chopped parsley, plus some for serving
  • 3 tablespoons chopped basil
  • 3 teaspoons chopped thyme
  • 1 1/2 cups grated gruyère
  • 3 tablespoons freshly grated parmesan, plus some for serving


In a large pot, or dutch oven, heat 2 tablespoons of the oil over medium heat.  Add the onion, and cook stirring occasionally, until completely softened, about 10 minutes. Add the chard (I grabbed a bagged mix that also had... carrots... so please excuse the bits of orange) and continue cooking, stirring occasionally, until all the moisture has cooked off and the chard is tender, about 15 minutes. If it begins to stick just add a bit of water.  Season well with salt and pepper and set aside.

Meanwhile, mix the garlic with a few pinches of salt (or chop them finely together), then whisk into the eggs along with the herbs, gruyère, and half the parmesan.

Heat the remaining oil in the skillet and, when it's hot, add the eggs. Move them around as they begin to cook continually smoothing them out. 

When they are almost set add the greens and remaining parmesan to one half.  Carefully fold the omelet over to cover the greens.  Slide onto the plate and top with parmesan and parsley (optional).


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