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!
Rainbow Chard and Onion Omelet
- 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.