Rainbow Chard Cheese Omelet
Makes 2 medium omelets:
- 2 tbsp organic olive oil or safflower oil
- ¼ cup organic onions, chopped
- 1 organic garlic clove, minced
- ¾ cup organic rainbow chard, chopped
- 3 medium organic eggs
- 2 tbsp organic goat milk or organic cow’s milk
- dash of organic lemon juice
- ½ tsp salt
- ½ tsp paprika
- black pepper to taste
- ¼ organic goat cheese
- parsley for garnish (optional)
Heat a medium size pan and add the olive oil, turning your burner to the medium setting. Once the oil is hot, add the onions and garlic, sweating them until they are soft and slightly browned. During this time you can prepare your egg mixture by first whisking the eggs in a bowl, adding the milk, lemon juice and spices, and mixing them in.
Getting back to the stove, turn your burner to a slightly lower setting, add the chard and cover the pan for 1 minute. Transfer the cooked veggies into a bowl and replace the pan on the stove. Pour the egg, milk and spice mixture into the pan and make sure that the burner is set to no higher than medium. Cook for 2-3 minutes until the bottom begins to set, using a spatula to lift the edges so that the uncooked mixture can flow to the bottom of the pan.
Turn the burner to a low setting, add the onions, garlic and chard evenly on the egg mixture, letting it cook for another 30 seconds – 1 minute. Sprinkle the goat cheese on top, let it melt and with a spatula fold the omelet in half. Serve immediately if you like a runnier omelet, or let cook for another minute if you like a firmer omelet.