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Chard and Feta Omelette
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I like chard, that sometimes maligned poorer cousin of the spinach, but it can be a little overpowering in its earthiness. I think it needs absolutely to be matched by other strong flavours to mellow it out a bit. This omelette with its bold olives, sharp feta and barely cooked garlic is an easy supper treat.
Ingredients
At a glance
Categories
Serves
2
- 1 medium onion
- 150g feta (about 3/4 of a packet)
- handful black pitted olives (super plain, tinned are best here, no kalamatas necessary)
- 4 medium eggs
- two big handfuls of chard
- 2 medium cloves garlic
- splash balsamic vinegar
Method/steps
- chop onion into thin strips (cut in half top to bottom then slice across thinly) in a frying pan, sautee the onion gently in a 10cm pool of oil and a mean splash of balsamic (about a tablespoon)
- after about 10 minutes wash chard, chop olives add to pan
- crush garlic into pan and mix well, cover with a flat baking tray and cook for 3 minutes until chard is properly wilted
- meanwhile beat eggs, S&P the mixture and put the grill on
- add eggs to pan (when chard is done) and crumble feta on top
- cook on hob for a few minutes and finish off under the grill - serve with bread, salad and a nice table wine
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