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Swiss Chard Omelette

  • Author: Melissa Cortina


  • ½ lb (1 medium) rutabaga, celery root, or potato- peeled and cut into 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)


  1. Put the root vegetables, water and saffron in a large pan and bring to a boil.
  2. Simmer for 4 minutes, then add the chard and some salt and pepper.
  3. Continue cooking, covered, for 10 to 15 minutes, or until the root veg cubes are soft.
  4. Drain out any excess liquid that is left in the pan.
  5. Off heat, add the lemon juice and garlic.
  6. Leave to cool.
  7. Whisk together well the eggs, milk, herbs and some salt and pepper.
  8. 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.
  9. Transfer to a paper towel.
  10. Make three more omelettes in the same way.
  11. Leave to cool down.
  12. Divide the cold creme fraîche among the omelettes, spreading it over half of each.
  13. Taste the chard mixture and adjust the seasoning, then spread generously over the creme fraîche.
  14. Fold each omelette over in half, then fold again to get a fan shape.
  15. Allow the chard mix to show at the open side.
  16. If you are preparing ahead: Arrange the omelettes in a lightly oiled ovenproof baking sheet. (Keep in the fridge if making ahead.)
  17. When ready to serve, preheat the oven to 325 degrees.
  18. Place the omelettes in the oven for 5-8 minutes or until hot.
  19. Serve at once.
  20. 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).