- ½ lb (1 medium) rutabaga, celery root, or potato- peeled and cut into ⅜ inch dice
- 1 cup water
- pinch of saffron threads (optional)
- ¾ lb Swiss Chard stalks and leaves, shredded
- salt and pepper to taste (be generous)
- 2 tbsp lemon juice
- 1 garlic clove, crushed
- 5 eggs
- ¼ cup milk
- ⅔ cup chopped herbs (tarragon, dill, parsley)
- vegetable oil
- ½ cup creme fraîche, cold (optional)
- Put the root vegetables, water and saffron in a large pan and bring to a boil.
- Simmer for 4 minutes, then add the chard and some salt and pepper.
- Continue cooking, covered, for 10 to 15 minutes, or until the root veg cubes are soft.
- Drain out any excess liquid that is left in the pan.
- Off heat, add the lemon juice and garlic.
- Leave to cool.
- Whisk together well the eggs, milk, herbs and some salt and pepper.
- Pour 1 teaspoon of oil into a hot, 9-inch nonstick frying pan, then use one-quarter of the egg mixture to make a thin round omelette.
- Transfer to a paper towel.
- Make three more omelettes in the same way.
- Leave to cool down.
- Divide the cold creme fraîche among the omelettes, spreading it over half of each.
- Taste the chard mixture and adjust the seasoning, then spread generously over the creme fraîche.
- Fold each omelette over in half, then fold again to get a fan shape.
- Allow the chard mix to show at the open side.
- If you are preparing ahead: Arrange the omelettes in a lightly oiled ovenproof baking sheet. (Keep in the fridge if making ahead.)
- When ready to serve, preheat the oven to 325 degrees.
- Place the omelettes in the oven for 5-8 minutes or until hot.
- Serve at once.
- Serve with a dollop of creme fraiche, if desired.
- Not Included in Large Real Food Boxes: Milk, Creme Fraiche (optional), Vegetable Oil, Salt & Pepper, Saffron Threads (optional).