I’m not a big fan of runny eggs. I like mine fried with an over hard yolk, when it flops and oozes around … uhh no thank you. So when it comes to omelettes I’m not a big fan of mixing my ingredients in with the eggs and then frying into a pancake. There’s always that center or little bits of liquid egg by the veggies that is still uncooked for me. I’m more of a fluffy cooked omelette that’s folded over the ingredients kinda girl.
We’ve been getting beautiful bold leaves of swiss chard through our CSA box that makes the grocery store versions like puny smurfs. The flavour has been absolutely incredible especially in an omelette topped with pesto. Don’t ask me how I thought to myself that I should fold bitter leaves into egg, but it really really works. The combination of the tangy basil pesto and the swiss chard creates such an earthy combination that dances on the palate.
I find there are two key things people miss when cooking an omelette which results in scrambled eggs.
A) A decent hot pan with butter
B) Have patience and let it cook
So many people don’t have the patience to let something sit and cook in the kitchen, they feel they need to keep poking at it with a stick as if that will magically make it cook faster or make the food tastier. Let it cook all the way until just the center is a bit “wiggly” then use your spatula to scoot underneath and flip it all over. If your center is still runny then the egg will break and result in scrambled eggs, where if it’s cooked, it will have enough structure to keep flipping over.
Simple enough? Practice makes perfect!
And don’t forget homemade hashbrowns/pan friend potatoes are always good along side eggs and if you want to add a little bacon? Who’s watching
- 2 leaves swiss chard
- olive oil
- 2 eggs
- 1 to 2 tsp herbs
- 1 to 2 tsp butter/margarine
- Small handful of cheese
- Heat a pan. Once hot pour a tad of olive oil. Cut the stalks off the swiss chard and dice into strips, loosely doesn't have to be pretty. Cook until cooked down, just like spinach. Take off to cool.
- Heat up a small pan for the omelette. I have the perfect omelette sized pan. If it's to big it won't be pretty. Crack the two eggs open place in a bowl with your herbs and beat, get the air into the egg protein structure. Once the pan is heated place the butter or margarine in the pan and wait till it has melted and is bubbling.
- Place whipped egg and cook. I sometimes push the cooked egg up and pour with the pan the uncooked egg to fill in the gap. Wait till the egg has cooked until just the center is a little bit wet.
- Flip over with a spatula, place a small amount of cheese, the swiss chard and then more cheese on one half of the egg. The cheese acts like glue. Flip the other half over top of the ingredients, place on a plate and serve.