today, for breakfast...

this is what i made for breakfast today....

it is a swiss chard and cheddar omelet.  and it was tasty. the recipe is from epicurious and in turn from bon appetit - february 2001.  i am pretty sure i have the magazine in the basement but i came upon the recipe last summer when it was included in the newsletter from the csa pat and i had membership in.  i didn't try it right away.  i am lazy.  pat did though and then served it for dinner one night while i was over at her house.  i have been making it since. looks like i was kind of liberal with the cheese this morning....

Chard and Cheddar Omelet

This southern-style omelet would go nicely with sautéed plum tomatoes and warm corn bread. Dessert can be butter pecan ice cream drizzled with bourbon.

Makes 2 servings; can be doubled.

2 tablespoons (1/4 stick) butter
2 garlic cloves, minced
4 ounces red Swiss chard, stemmed, chopped (about 3 cups packed)
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
   

Melt 1 tablespoon butter in 8-inch-diameter nonstick skillet over medium-low heat. Add garlic; sauté until soft, about 2 minutes. Stir in chard, cover and cook until tender, about 4 minutes. Stir in hot sauce. Season with salt and pepper. Transfer to small bowl. Wipe skillet clean.

Whisk eggs, 1/4 cup cheese, salt and pepper in medium bowl to blend. Melt 1/2 tablespoon butter in same skillet over medium-high heat. Add half of egg mixture and cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes. Scatter half of chard mixture over half of omelet. Sprinkle 1/4 cup cheese over chard. Fold omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture, chard and cheese.

i make it a bit differently though...  i usually just make a two egg omelet for me.  and don't really measure the chard or cheese, and use quite a bit less butter too {surprising, but true}.  i do use the sharp cheddar though, tillamook. always. i use olive oil to cook the chard and a clove of garlic, halved, left it in the pan to cook with the chard but discarding it once the chard is done.  {only a hint of garlic is necessary - for most things, most of the time. my friend the budding chef agrees.}

ok then... once the chard is done i remove it from the pan. i add a bit of the cheese and whip it into the eggs before pouring into the buttered pan. once it is about 2/3's done i top with the remaining cheese and chard and cover with my plate.  that way, it cooks through and i have a warm plate too...

enjoy!

oh, yes... it looks like a pattern is developing. look for more plates and forks this month, apparently it is plate and fork month on ruby-crowned kinglette....

                                                                                             

Comments

[Jen]

Yum! And the idea of butter pecan ice cream drizzled with bourbon is rather compelling too. Is it wrong to eat dessert after breakfast? I wonder if we have any bourbon in the house...

[tut-tut]

Looks like you'll be blogging more, too. And that's another good pattern that's developing! Have a great week, Stephanie.

[Francesca]

Oooh, yummy. I am glad, too, that you are starting to blog more. :)

[julie]

oh gosh, that looks soooooo good!! Im popping over. Hmm we dont have the strong cheddar cheese over here - i do miss it.
Hugs xxx

[pam q]

One can never be too liberal with cheese.....

[laurie]

Not just a mouth-watering description, but a succulent PHOTOGRAPH as well!!! you're killing me!