tag:blogger.com,1999:blog-18071407.post3064137824438398154..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: Omelette aux blettesKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-18071407.post-22609318939112200632017-05-05T07:27:33.065+02:002017-05-05T07:27:33.065+02:00You can do the same thing without meat.... substit...You 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.Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-19729037554729676182017-05-05T06:46:52.358+02:002017-05-05T06:46:52.358+02:00I'm sorry, I didn't weigh the chard, but i...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.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-37703583631880613752017-05-05T06:44:21.298+02:002017-05-05T06:44:21.298+02:00I certainly thought about cooking the chard fillin...I certainly thought about cooking the chard filling as a quiche ingredient, but as you said, the omelette was faster. Both ways would be delicious.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-6767436857106859632017-05-04T15:23:38.284+02:002017-05-04T15:23:38.284+02:00lol, I am sitting here with my breakfast ( a cup o...lol, I am sitting here with my breakfast ( a cup of coffee) and my mouth is watering ... and I don't even eat meat ! :)Notes From ABroadhttps://www.blogger.com/profile/12202279303962539035noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-44363603576807912782017-05-04T14:57:48.881+02:002017-05-04T14:57:48.881+02:00This is the best recipe I have seen in the interne...This is the best recipe I have seen in the internet.<br />It is nutritious and pretty.<br />I seldom cook. Please answer a few questions.<br />How many pound of chard? How much olive oil?<br />How do you serve? Do you slice the omelette?DDDhttps://www.blogger.com/profile/09039721435518231693noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-2895750501201126942017-05-04T14:52:23.564+02:002017-05-04T14:52:23.564+02:00Looks delicious! If I were cooking these ingredien...Looks 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!Thickethouse.wordpresshttps://www.blogger.com/profile/17187303460677067276noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-9415490197496391332017-05-04T12:14:09.843+02:002017-05-04T12:14:09.843+02:00It would be good on baked potato. Or wrapped in a ...It would be good on baked potato. Or wrapped in a crêpe or Mexican tortilla. Greens, pork, onions, garlic... what's not to like?Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-73349974009770587822017-05-04T10:48:41.604+02:002017-05-04T10:48:41.604+02:00Like the idea, we do the filling part as a side ve...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!<br />Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.com