Chard and Parmesan Omelet
Like beets, chard is a unique source of phytonutrients called betalains, which provide antioxidant, anti-inflammatory, and detoxification support. This omelet is perfect for springtime with Swiss chard fresh from the garden.
Serves: 1Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 3 large eggs
- ¼ cup whole milk
- ¼ tsp. salt, divided
- 2 Tbsp. olive oil, divided
- ½ small red onion, sliced thin
- 1 cup sliced Swiss chard leaves
- ½ oz. Parmesan cheese, coarsely grated
- ⅛ tsp. ground black pepper
- Whisk the eggs, milk, and ⅛ teaspoon salt in a small bowl; set aside.
- Heat an omelet pan over medium-low heat, and add 1 tablespoon of olive oil, the sliced onions, and ⅛ teaspoon salt. Cook slowly, stirring occasionally for 3–5 minutes until the onions are soft and translucent. Add the remaining olive oil and the Swiss chard and cook for another 3–5 minutes or until the chard is wilted. Remove from skillet and set aside.
- Turn the heat down to low. Pour the eggs into the pan and swirl to coat. Cover the pan and allow the eggs to cook with the vegetables for 3–4 minutes or until they are solid and almost cooked through. Carefully slip the spatula underneath the omelet, tip the skillet to loosen it, and gently flip it over.
- Return vegetables to top of eggs, sprinkle with the Parmesan cheese and the pepper. Fold the omelet in half and serve immediately.