Decadent Diner Style Omelet with Caramelized Onion, Swiss Chard and Sausage




- ½ lb mild or hot breakfast sausage

Caramelized Onion

- 1 cup chopped onion

- 2 TBSP water

- 1 tsp brown sugar

Swiss Chard

-1 bundle Swiss chard, de-stemmed and sliced thin

- ¼ tsp sea salt


-  2 TSBP butter cut into ½ inch cubes

-  5 large eggs, room temperature

-   ¼ tsp. salt

-   2 TBSP olive oil

-   ½ cup shredded white cheddar cheese



1.    Heat oven to 400 degrees. (this step is only necessary if you plan to finish off the omelet in the oven. Some people may choose to flip omelet and cook completely on skillet. If you are one of these daring souls, then you have no need for a heated oven.)

2.   FILLING: Cook sausage in 10 inch skillet over medium heat, making sure to break up with wooden spoon so that sausage bits are crumbled, until browned, about 6 minutes. Transfer to paper towel-lined plate.

3.   In same pan, add onions and water to fat left in skillet and cook over medium heat, stirring often, until onion is soft and beginning to brown, about 12 minutes. Add brown sugar and stir to combine. Scrape bottom of pan with wooden spoon (you may want to add about a TBSP extra water as you scrape bottom.) Cook for 10 minutes more.

4.   Add Swiss chard and sea salt. Stir. When chard wilts a bit and brightens in color, add sausage back into the mix. Stir to combine. Set aside.

5.   OMELET: With a wire whisk, whisk eggs. Add butter cubes and salt. Stir gently.

6.     Over medium low heat, heat olive oil in 10 inch oven safe nonstick skillet. Add eggs and cook until edges are nearly set, 2 to 3 minutes.( If you are brave, you may flip omelet over and sprinkle with cheese, continuing to cook for another few minutes. Then move to step 8)

7.     Top with cheese and bake eggs until edges are set about 3 to 4 minutes.  CAREFULLY remove skillet from oven.

8.     Transfer to plate and add filling. Fold over to make a half moon. Cut omelet in half and serve.

Serves 2

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Roasted Eggplant with Fried Onion and Chopped Lemon


- 2 eggplants, halved lengthwise with stem on

- 2/3 cup olive oil

- 4 onions, thinly sliced

- 1 green chili pepper, chopped

- 1 1/2 tsp. cumin powder

- 1 tsp. sumac powder

- 6 ounces sheep feta , broken into large chunks

- 1 clove garlic, minced

- sea salt and black pepper to taste


1. Heat oven to 425 degrees F. Score the cut side of each eggplant with a crisscross pattern. Brush the cut sides with 7 TBSP olive oil and sprinkle liberally with salt and pepper. Place on baking sheet, cut side up, and roast in oven for about 45 minutes, until flesh is golden brown and completely cooked.

2. While the eggplants are roasting, add the remaining oil to a large frying pan and place over high heat. Add the onions and 1/2 tsp. salt and cook for 8 minutes, stirring often, so that parts of the onion get dark and crispy. Add the cumin, sumac, and chopped chile and cook for 2 minutes. Remove from heat. Drain oil from onion mixture, reserving oil. Place in bowl with feta. Stir to combine.

3. Use a small serrated knife to remove the skin and pith of the lemon. Course chop the flesh, discarding the seeds, and place the flesh and any juices in a bowl with the garlic and remaining oil.

4. Assemble the dish as soon as the eggplant is ready. Transfer the roasted halves to a serving dish and spoon the lemon sauce over the flesh. Then spoon onion mixture on top.


recipe adapted from Jerusalem by Ottolenghi and Tamimi

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Roasted Eggplant with Fried Onion and Chopped Lemon