Yesterday morning I went out and cut — or broke off, actually — two or three dozen chard leaves for our lunch. I had decided to make an omelet filled with sauteed chard, onions, garlic, and bacon (lardons fumés).
The first step was to wash and trim the chard leaves. I used only the green parts of the leaves, putting the long white leaf ribs and stems aside for another day. Then I chopped the green leafy chard fairly finely, along with two small onions and three cloves of garlic. I cooked all that with a package of lardons fumés (smoked pork belly cut into chunks) in olive oil.
I kept that filling mixture warm while I beat 6 eggs in a bowl and grated some Gruyère cheese. I cooked the eggs on low temperature in a non-stick pan in olive oil. As they started to cook and set on the bottom, I sprinkled the cheese over the top.
The top of the omelet wasn't yet cooked and the cheese still wasn't melting when I quickly reheated the filling mixture and put it, hot, on top of the partially cooked eggs, in a line down the middle. Then I could fold up the sides of the omelet, and the hot chard mixture could finish cooking what became the inside of the filled omelet, and also melt the cheese. It worked and the eggs were cooked but not dry, giving us a moist, tender omelette aux blettes. I was pretty generous with the chard filling...
Like the idea, we do the filling part as a side veg. Wrapping it in our "recycled waste" looks a nice idea.... I've served this up over a baked spud before... also very nice!
ReplyDeleteIt would be good on baked potato. Or wrapped in a crêpe or Mexican tortilla. Greens, pork, onions, garlic... what's not to like?
DeleteLooks delicious! If I were cooking these ingredients I would make a crustless quiche - six eggs, one cup of milk, and two cups of cheese mixed together with the cooled "filling" mixture and baked for 30 to 45 minutes at 350degrees Fahrenheit. But yours would be ready sooner!
ReplyDeleteI certainly thought about cooking the chard filling as a quiche ingredient, but as you said, the omelette was faster. Both ways would be delicious.
DeleteThis is the best recipe I have seen in the internet.
ReplyDeleteIt is nutritious and pretty.
I seldom cook. Please answer a few questions.
How many pound of chard? How much olive oil?
How do you serve? Do you slice the omelette?
I'm sorry, I didn't weigh the chard, but it was about 30 big leaves. Besides, I didn't use all the filling mixture of chard greens, onions, lardons, and garlic in the omelet. I still have some left over that will be good used another way. You don't need more than a couple of tablespoons of olive oil — one for cooking the filling, and one for cooking the eggs. We cut the omelet into three equal pieces at the table and each ate one. There's one waiting in the refrigerator for another lunch as maybe a side dish.
Deletelol, I am sitting here with my breakfast ( a cup of coffee) and my mouth is watering ... and I don't even eat meat ! :)
ReplyDeleteYou can do the same thing without meat.... substitute nuts for the lardons.... for veggie friends I have used walnuts....and on one occasion a packet of salted cashews to go with a 'chinese' style meal.
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