Swiss Chard Omelet with Middle Eastern Savor
- 1 tbsp olive oil
- 1 clove or more garlic, minced
- 1 small onion finely chopped
- 2-3 eggs beaten
- ½ cup chopped cooked chard leaves and/or stems, warm or at room temperature (add more if desired) (Chard can be cooked with onions and garlic)
- 1 tbsp currants
- 1 tbsp Kalamata olives finely chopped
- 1 tbsp pine nuts toasted
- Lemon juice
- Sea salt and ground pepper as desired
- Herb sprigs of rosemary parsley, sage, or chopped chives for garnish
Heat olive oil in a medium-size skillet and slowly cook chopped onions and garlic for a few minutes.
Increase heat slightly and add beaten eggs, then reduce heat slightly. Eggs will immediately set in pan.
With a spatula, pull the cooked egg from outer edges of pan toward center. The uncooked egg will spread and cook.
Continue to move egg around until all parts are cooked, keeping heat low.
As the eggs continue to cook, layer with chopped, cooked chard, currants, olives, and pine nuts.
Sprinkle with a few drops of lemon juice and season with salt and pepper.
Serve it whole, face up, sliding it out of the pan or gracefully fold in half onto a plate. Garnish with slices of tomato and sprigs of herbs or chopped chives. Keep warm or serve immediately!