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

Ingredients

Filling

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

Omelet

-  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

Method

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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Swiss Chard Salad with Almond Slivers and Cherries

INGREDIENTS:

- 2 Tbsp extra virgin olive oil
- 5 spring onions, thinly sliced
- 1/4 cup dried cherries
- 1 bunch Swiss chard, de-stemmed, sliced thin
- 1/2 tsp. sea salt
- 1/2 tsp. fresh ground black pepper
- 1 Tbsp balsamic vinegar
- 1/2 cup almond slivers

METHOD:

1. In large skillet, over medium high heat, add oil and onion. Cook, stirring occasionally for about 3 minutes, or until onion is soft. Stir in cherries and cook for 3 minutes. 

2. Add chard, and stir into onion mixture. Add salt and pepper, stirring occasionally for 3 to 5 minutes until chard is bright green. Remove from heat. 

3. Add balsamic vinegar and almond slivers to greens. Stir. Serve immediately.

SERVINGS: 4

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Swiss Chard Salad with Almond Slivers and Cherries

Swiss Chard Quiche

INGREDIENTS:

Dough, or your favorite frozen pie crust, 1 shell

- 1 1/4 cups unbleached all purpose flour

- 1/2 tsp. table salt

- 1 Tbsp organic granulated sugar

- 4 Tbsp cold unsalted butter , cut into 1/4 inch cubes and placed in refrigerator an hour

- 3 Tbsp spectrum organic vegetable shortening

- 4-5 Tbsp ice water

FIlling:

- 4 spring onions, white part only, minced

- 1/2 tsp. coriander powder

- 1/2 tsp. herbs de Provence

- 1 tsp. organic brown sugar

- 1/2 bunch Swiss chard, de-stemmed, thinly sliced

- 2 large eggs

- 2 large egg yolks

- 1 1/2 cup coconut milk

- 1/2 tsp. sea salt

- 1/2 tsp. fresh ground black pepper

- 4 ounces chevre , crumbled

METHOD:

1. Dough Pulse flour, salt, and sugar in food processor fitted with S-blade. Scatter butter pieces over flour mixture, tossing to coat. Cut butter into flour with five 1 second pulses in food processor. Add the shortening, continuing to cut into flour until it is pale yellow and resembles course corn meal, about 4 more 1 second pulses. Make sure the butter pieces are no larger than small peas. Place mixture into medium bowl.

2. Sprinkle 4 Tbsp. ice water over flour and butter mixture. With rubber spatula, fold to mix. Press down until dough sticks together. add up to one more Tbsp. of water if dough does not come together. Shape dough into a ball, squeeze in hands a few times, then flatten into a 4 inch wide disk. Dust with flour and wrap in plastic. Refrigerate for 30 minutes before rolling.

At this point, the dough may remain in the refrigerator for up to 2 days.

3. Remove dough from refrigerator; let stand at room temperature to soften, about 10 minutes. Roll dough on lightly floured work surface. Roll out to a 12 inch disk, 1/8 inch thick. Fold dough into quarters. Place in center of pie pan. Unfold dough. Press dough into pan corners. Trim edge to 1/2 inch beyond pan lip. Tuck under itself so the folded edge is 1/4 inch beyond pan lip. Flute dough edge. If using a quiche or tart pan, lift the edge of the dough, allowing the extra to flop over sides. Run rolling pin over top of pan to remove excess dough. Press dough evenly up the sides from the bottom to increase rim height. Refrigerate pie shell for 40 minutes and then freeze for 20.

4. If Using Prepackaged Pie Crust Start Here Meanwhile, adjust oven rack to middle position and heatoven to 375 degrees F. Press doubled 12 inch square of aluminum foil inside dough shell. Evenly distribute 1 cup of dried beans or pie weights over foil. Bake until dough dries out, about 16 minutes. Remove foil and weights. Return to oven, bake until lightly golden, about 8 minutes more.

5. Filling In large skillet over medium high heat, add oil and onions. Cook for 5 minutes until soft. Add coriander, herbs de Provence and brown sugar. Stir. Add Swiss chard. Cook until just wilted and bright green, about 2 to 5 minutes. Remove from heat. Set aside. 

6. In large bowl, add eggs and egg yolks. Whisk lightly. Add coconut milk, salt and pepper. Whisk until thoroughly combined.

7. When pie crust comes out of oven, carefully add chèvre to crust, then swiss chard. Pour egg mixture on top. Place on baking sheet and put in the oven on center rack. Bake for 32-35 minutes until lightly golden brown and knife inserted about 1 inch from edge comes out clean. Center will feel set but soft like gelatin. Be sure not to overcook. Serve warm to room temperature.

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Swiss Chard Quiche

Sweet Potato and Swiss Chard Frittata

INGREDIENTS:

- 2 quartswater

- 1 large sweet potato, peeled, cut into 1/2 inch cubes

- 3 Tbsp butter

- 1 small onion, sliced thin

- 8 Swiss chard leaves, destemmed, sliced thin

- 2 ounces Dubliner cheese , grated

- 1/4 tsp. salt

- 1/4 tsp. black pepper

- 6 eggs, lightly beaten

METHOD:

1. Boil Potatoes Bring water to boilin medium saucepan, add sweet potatoes, boil until soft but firm, about 15 minutes. Drain, pat dry and set aside.

2. Frittata Adjust oven rack to upper-middle position and heat oven to 350 degrees.

3. Heat butter in non-stick, ovenproof skillet over medium heat. Swirl skillet to distribute evenly over bottom and sides. Add onion; sauté until softened, 5 to 6 minutes. Add boiled sweet potatoes and Swiss chard; stir gently to coat with butter.

4. Meanwhile, in medium sized bowl, stir cheese, salt, and pepper into lightly beaten eggs.

5. Pour egg mixture into skillet; stir lightly with fork until eggs start to set. Once bottom is firm, use thin, spatula to lift frittata edge closest to you. Tilt skillet slightly toward you so that uncooked egg runs underneath. Return skillet to level position and swirl gently to evenly distribute egg. Continue cooking about 40 seconds, then lift edge again, repeating process until egg on top is no longer runny.

6. Transfer skillet to oven; bake until frittata top is set and dry to touch, 2 to 4 minutes, making sure to remove frittata as soon as top is set.

7. Run spatula around skillet edge to loosen frittata; invert onto serving plate. Serve warm or at room temperature.

SERVINGS: 4

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Sweet Potato and Swiss Chard Frittata

Red Lentil Soup with Swiss Chard

INGREDIENTS:

- 1cup dried lentils, red

- 4 cups vegetable stock

- 1cupwater

- 1/4cup extra virgin olive oil

- 2 yellow onions, chopped

- 3 garlic cloves, minced

- 1/8tsp. cayenne pepper

- 2 bay leaves

- 1/4 cup fresh flat leaf parsley, chopped

- 1 28 ounce can chopped tomatoes

- 2 tsp. fresh rosemary, minced

- 1 tsp. sea salt

- 3 generous handfuls Swiss chard, chopped

METHOD:

1. In 5.5 quart Dutch oven over medium heat, sauté olive oil, garlic, and onions until translucent.

2. Add cayenne, bay leaves, parsley, vegetable broth, water, and lentils. Bring to a boil. Reduce heat. Simmer covered for 30 minutes.

3. Add tomatoes, rosemary, sea salt, and pepper. Simmer 10 minutes.

4. Add Swiss chard, stir until wilted. Serve hot.

SERVINGS: 6

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Red Lentil Soup with Swiss Chard

India Seasoned Swiss Chard

I usually serve this with fried eggs and naan bread for a quick supper.

INGREDIENTS:

- 2 tsp. sunflower oil

- 1 small onion, minced

- 2 clove garlic, minced

- 1 tsp. fresh ginger root, minced, or 1/2 tsp. dried ginger powder

- 1 jalapeno pepper, seeded and minced

- 1 tsp. coriander powder

- 1 tsp. tumeric powder

- 1/2 tsp. cumin powder

- 1 bunch Swiss chard, collards or kale, cleaned, destemmed and sliced thin

- 1/2 tsp. sea salt

- 1/4 tsp. fresh ground black pepper

- pinch cayenne pepper

- 1/4 cup coconut milk

- 1 TBSP coconut palm sugar, or brown sugar

METHOD:

1. Heat oil in large Dutch oven. Add onion and cook until softened about 3 minutes. Add garlic, ginger, jalapeño, coriander, turmeric, and cumin. Stir and cook until fragrant, about 2 minutes. Add Swiss chard, stir to combine, cover and cook over medium heat. Chard should be wilted and bright green, about 4 minutes.

2. Season with salt and pepper. Turn heat to medium high and keep uncovered. Cook until liquid evaporates, 3 minutes longer. Add coconut milk and sugar; stir and cook uncovered until milk thickens, about 2 minutes. Serve immediately.

SERVINGS: 4

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India Seasoned Swiss Chard