MIA KOUPPA: OMELETTE WITH FETA AND SUN-DRIED TOMATOES
Time 15m
Yield Servings: 1
Number Of Ingredients 8
Steps:
- Prepare your sun-dried tomatoes by blotting them on a paper towel in order to remove the excess oil. Using kitchen shears, snip them into small strips. Set aside.In a medium sized bowl, whisk together the eggs, dill and milk. Whisk well until very well combined.In a non-stick skillet, over medium heat, melt the butter or margarine. Pour in the eggs and tilt the pan so that the entire bottom surface of the pan is covered with the egg.As the outer edges of your egg begin to cook, gently push them towards the center of your pan. Then, tilt your pan to allow the uncooked portions of egg to reach the hot pan surface. Continue cooking, tilting your pan and gently moving cooked portions of egg, until you have no visible liquid egg left on the surface of your omelette.Remembering that you will fold your omelette in half to create a half moon shape, sprinkle on one end of your egg the feta, the sun-dried tomatoes and the green onions. Take a deep breath and flip your omelette over to cover filling. Cook for a minute more; this will help the cheese get soft and melt slightly.Slide gently off of pan into a plate. Enjoy with some fresh tomato slices, fruit or bread. Enjoy!
EASY CHARD WITH FETA AND CHERRY TOMATOES
This is a super easy and delicious chard recipe that only uses few ingredients--serve as a vegetarian side or a vegetarian main with crusty bread.
Provided by barbara
Categories Side Dish Vegetables Tomatoes
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Cut off the thick stems of chard and disregard. Roughly chop chard leaves and wash. Place wet chard into a pot, cover, and cook over medium heat until chard has wilted, about 5 minutes.
- Add cherry tomatoes, feta cheese, and garlic and cook, uncovered, for about 5 minutes, stirring occasionally. Season with salt, pepper, and nutmeg.
Nutrition Facts : Calories 191.8 calories, Carbohydrate 10.8 g, Cholesterol 50.5 mg, Fat 12.7 g, Fiber 2.8 g, Protein 10.9 g, SaturatedFat 8.7 g, Sodium 959.1 mg, Sugar 3.7 g
CHARD AND ONION OMELET (TROUCHIA)
Provided by Deborah Madison
Categories Cheese Dairy Egg Garlic Herb Brunch Broil Vegetarian Dinner Basil Swiss Cheese Thyme Chard Parsley Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons of the oil in a 10-inch skillet, add the onion, and cook over low heat, stirring occasionally, until completely soft but not colored, about 15 minutes. Add the chard and continue cooking, stirring occasionally, until all the moisture has cooked off and the chard is tender, about 15 minutes. Season well with salt and pepper.
- Meanwhile, mash the garlic in a mortar with a few pinches of salt (or chop them finely together), then stir it into the eggs along with the herbs. Combine the chard mixture with the eggs and stir in the Gruyère and half the Parmesan.
- Preheat the broiler. Heat the remaining oil in the skillet and, when it's hot, add the eggs. Give a stir and keep the heat at medium-high for about a minute, then turn it to low. Cook until the eggs are set but still a little moist on top, 10 to 15 minutes. Add the remaining Parmesan and broil 4 to 6 inches from the heat, until browned.
- Serve trouchia in the pan or slide it onto a serving dish and cut it into wedges. The gratinéed top and the golden bottom are equally presentable.
CHARD AND CHEDDAR OMELET
Categories Breakfast Brunch Low Carb Cheddar Chard Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon butter in 8-inch-diameter nonstick skillet over medium-low heat. Add garlic; sauté until soft, about 2 minutes. Stir in chard, cover and cook until tender, about 4 minutes. Stir in hot sauce. Season with salt and pepper. Transfer to small bowl. Wipe skillet clean.
- Whisk eggs, 1/4 cup cheese, salt and pepper in medium bowl to blend. Melt 1/2 tablespoon butter in same skillet over medium-high heat. Add half of egg mixture and cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes. Scatter half of chard mixture over half of omelet. Sprinkle 1/4 cup cheese over chard. Fold omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture, chard and cheese.
SWISS CHARD WITH TOMATOES
I love Swiss chard and really like this recipe combining it with tomatoes and garlic. Recipe from Chicago Trib FOOD section years ago.
Provided by Hey Jude
Categories Lunch/Snacks
Time 26m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim coarse leaves and thick center ribs from chard; cut tender stems and leaves into 1/2-inch slices.
- Heat 1 tablespoon of the oil in a large skillet; add bread crumbs; cook, stirring often, until crisp and golden; remove from skillet and set aside.
- Cool skillet slightly; add remaining oil and garlic; cook, stirring, 2 minutes; add chard and cook until wilted, 1-2 minutes; add tomatoes, salt, and red pepper flakes to taste.
- Remove from heat and sprinkle bread crumbs over the top.
SWISS CHARD OMELETTE DINNER
Wanting to take advantage of all that lovely chard while it's still fresh? Here's a simple and light recipe for a hot summer's day! Makes one dinner-size portion.
Provided by Rookie with a few B
Categories One Dish Meal
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- In skillet, heat oil and garlic on medium heat.
- Add chopped chard. I use both the stalks and the leaves. Stalks when cooked taste something like celery. Leaves taste a lot like spinach.
- Chop and add remaining ingredients in order: onion, zucchini, mushrooms.
- Cover for just a couple minutes. When you start to see the mushrooms show signs of cooking, check the chard. When leaves are just wilted, put veggies on a plate.
- Return skillet to burner. Scramble egg and cheese together. I also add a little pepper.
- Place egg on top of veggies and serve immediately.
Nutrition Facts : Calories 649.8, Fat 57.9, SaturatedFat 13.1, Cholesterol 441.1, Sodium 430.9, Carbohydrate 13.3, Fiber 2.5, Sugar 5.3, Protein 22.2
SWISS CHARD, SUN-DRIED TOMATO AND FETA FRENCH-STYLE OMELET
Adapted from the Ingles grocery circular 6/28. This is a veggie-filled omelet drizzled with a balsamic vinegar reduction...who could ask for anything more? I didn't make this exactly as written--mine turned into a good ol' American omelet with no slits and trifolds LOL. It was a great light dinner served with a salad and Recipe #221623. The reduction sounds fancy but it is quick, easy, and quite worth the effort. The flavor was so delicious! This is such a great use for the chard that is so abundant around here at this time of year. I added extra cheese for DH's, so you might want to eyeball that ingredient. Note: the original recipe calls for all egg substitute, but I prefer to mix in at least a few real eggs.
Provided by smellyvegetarian
Categories < 15 Mins
Time 12m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- For balsamic vinegar reduction:.
- In a small bowl, stir together vinegar and sugar.
- Cook mixture in a small pan over med-low heat 10-12 minutes, or until reduced to a thick consistency. Let cool.
- For omelet:.
- Steam chard leaves 1 1/2 minutes and ribs 2 minutes.
- Heat oil over medium heat; add garlic and cook 30 seconds. Add chard and tomatoes and cook 1 1/2 minutes or until heated through. Season with salt and pepper to taste and keep warm.
- In a mixing bowl whisk eggs, egg substitute, and salt and pepper to taste.
- In a small nonstick pan, melt butter over medium heat. Pour egg mixture into pan and do not stir. Cook 4-5 minutes, or until eggs are completely set.
- With handle of pan on left, gently fold the top third of the omelet over the middle using a spatula.
- Grab the handle of the pan from underneath and tilt the pan to a 45 degree angle and place over a plate; loosen omelet from pan with spatula.
- Using the pan, slide the omelet onto the plate while folding the top 2/3 (folded portion) over the bottom 1/3, creating a tri-fold.
- Using a sharp knife, cut a slit into the top of and almost through all layers of the omelet, leaving 1 inch uncut on each side of the slit. Spoon 1/2 of the chard mixture into the slit and sprinkle with 1/2 each of the cheese and chives. Drizzle plate with 1 tablespoon balsamic vinegar reduction.
- Repeat for second omelet.
Nutrition Facts : Calories 204.1, Fat 13, SaturatedFat 4.2, Cholesterol 220.5, Sodium 457.8, Carbohydrate 5.3, Fiber 1.1, Sugar 3.5, Protein 16.4
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