Swiss Chard with Middle Eastern Savor
From Asparagus to Zucchini
For each omelet:
- ¨ 1-2 teaspoons olive oil
- ¨ 3 eggs, beaten
- ¨ ½ cup chopped, cooked chard leaves and/or stems (ideally cooked with garlic and onions)
- ¨ 1 tablespoon currants
- ¨ 1 tablespoon finely chopped kalamata olives
- ¨ 1 tablespoon toasted pine nuts
- ¨ lemon juice
- ¨ sea salt and freshly ground black pepper
- ¨ herbs on hand (rosemary, thyme, etc.)
Heat olive oil in small nonstick skillet over high flame. Add beaten eggs – they will immediately begin to set on bottom of pan. With a spatula or nonstick egg lifter, pull the cooked egg from the outer edges of the pan toward the center. The uncooked egg will spread and cook. Use spatula to help spread the liquid egg off top of cooked egg and onto exposed sections of pan bottom. Continue to do this until nearly all of the liquid egg is set. Reduce the heat to very low.
The egg will continue to cook as you layer the following across the omelet: chard, currants, olives, and pine nuts. Sprinkle with a few drops of lemon juice. Season with salt and pepper. To serve, hold a plate close to the edge of the skillet and, shaking skillet slightly, slip omelet onto the plate, either rolling it into a cigar shape or folding it into a half-moon. Serve immediately or hold in a warm oven. Garnish with a herb sprig.
