Health

Souffle Omelet With Swiss Chard and Mixed Herbs

souffle-omelet ©2017 Oxmoor House, an Imprint of Time Inc. Books

Ingredients

  • 8 ounces Swiss chard
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped shallot (from about 1 small shallot)
  • 1 cup sliced cremini mushrooms
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 5 large eggs, separated
  • 1/4 ounces Parmigiano-Reggiano cheese, finely grated (about 1/4 cup)
  • 2 tablespoons torn fresh basil
  • 2 tablespoons torn fresh flat-leaf parsley
  • 2 tablespoons snipped fresh chives

Preparation


  1.  Preheat oven to 425°F. Remove stems from Swiss chard; reserve for another use. Chop Swiss chard leaves and set aside.

  2.  Heat 1 tablespoon of the oil in a large ovenproof nonstick skillet over medium heat. Add shallot and cook, stirring often, until translucent, about 3 minutes. Add mushrooms and increase heat to medium-high. Cook mushrooms until they release their liquid and brown lightly, about 7 minutes. Add Swiss chard leaves, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; cook until leaves are wilted, about 1 minute. Remove from heat; transfer mixture to a bowl and wipe skillet clean with paper towels.

  3.  Beat egg whites with an electric mixer on high speed until stiff peaks form, 3 to 4 minutes. Whisk together egg yolks and remaining 1/4 teaspoon each salt and pepper in a separate bowl. Using a spatula, carefully fold egg whites into yolks just until combined.

  4.  Heat remaining 1 tablespoon oil in skillet over medium heat. Spread egg mixture evenly in skillet. Cook until a crust begins to form, about 30 seconds. Sprinkle with vegetable mixture and cheese.

  5.  Bake until omelet has risen and looks puffy, about 3 minutes. Using a spatula, carefully transfer to a cutting board. Sprinkle with basil, parsley, and chives and cut into 8 wedges. Serve immediately.


  • Active:
  • Total:
  • Yield: 4

Nutritional Information

Calories per serving: 177
Fat per serving: 13g
Saturated fat per serving: 3g
Cholesterol per serving: 234mg
Fiber per serving: 1g
Protein per serving: 10g
Carbohydrates per serving: 5g
Sodium per serving: 673mg
Iron per serving: 3mg
Calcium per serving: 99mg

This Recipe Is

Adapted from 100% Real by Sam Talbot. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.