If I had to choose one food to eat for days in a row, I would choose an omelet. They are so versatile and easy to make. I can pull any vegetable out of the fridge, add some sausage or cheese or both, and make a quick protein dinner. I especially love them in the spring because I have a lot of various produce from CSA boxes and farmers’ markets. This one is made with rainbow chard and caramelized onions. I made the onions over the weekend because they take a lot of time to properly cook. The rest of the veggies are quick sautéed and I added the cold onions to the pan so they could reheat and mix with the greens. Add eggs and cheese and flip it!
- 2 cups rainbow chard, chopped
- 1/2 cup caramelized onions
- 1/2 cup mushrooms, sliced
- 2 tablespoons parsley, chopped (divided)
- 8 eggs
- 1 tablespoon butter
- Preheat a 12 inch pan. Add butter and melt.
- Add chard, onions, mushrooms and parsley. Leave a little parsley for garnish.
- Saute vegetables for 5-7 minutes until chard is wilted and mushrooms have released their liquid.
- Spread vegetables evenly over pan. Reduce heat to low.
- Slowly pour eggs over vegetables. Cook until almost set. Edges should be mostly dry.
- Carefully fold one side over the other. Cook another 3 minutes.
- Remove from heat, slide onto plate, divided into 2 servings, and serve.