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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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CHARD AND CHEDDAR OMELET This recipe came from an estate sale. I obtained it when I purchased the family collection from the Tucker Estate in Abilene, Texas in 1996. Ingredients:
2 tablespoons butter |
2 garlic cloves minced |
3 cups chopped chard |
3/4 teaspoon hot pepper sauce |
5 large eggs |
3/4 cup grated sharp cheddar cheese |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
Directions:
1. Melt 1 tablespoon butter in nonstick skillet over medium low heat.
2. Add garlic then sauté until soft about 2 minutes.
3. Stir in chard then cover and cook until tender about 4 minutes then stir in hot sauce.
4. Season with salt and pepper then transfer to small bowl and wipe skillet clean.
5. Whisk eggs, 1/4 cup cheese, salt and pepper in medium bowl to blend.
6. Melt 1/2 tablespoon butter in same skillet over medium high heat.
7. Add half the egg mixture and cook until eggs are just set in center.
8. Tilt pan and lift edge of omelet with spatula to let uncooked portion flow underneath.
9. Scatter half of chard mixture over half of omelet then sprinkle 1/4 cup cheese over chard.
10. Fold omelet over cheese then slide out and repeat with remaining butter, egg, chard and cheese.
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