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

Recipe Summary

active:
20 mins
total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

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

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  •  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.

  •  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.

  •  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.

  •  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.

Source

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.

Nutrition Facts

177 calories; fat 13g; saturated fat 3g; cholesterol 234mg; fiber 1g; protein 10g; carbohydrates 5g; sodium 673mg; iron 3mg; calcium 99mg.
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