OMELET WITH GREENS AND FETA

 

This takes inspiration from the lightness of a French omelet combined with the inventiveness of Californian cuisine. Rather than individual folded omelets, leave it open and cut it into quarters to serve.
SERVES 4
1½ tbsp olive oil, plus extra for drizzling
1 red onion, thinly sliced
200g chard or silverbeet, stems cut into 1cm pieces, leaves torn
2 garlic cloves, sliced
½ tsp dried chilli flakes
2 small knobs of butter
8 eggs
1 tbsp milk
100g feta, crumbled
salt and freshly ground black pepper
To make the topping, heat the oil in a large frying pan over a medium heat. Add the onion and cook for a few minutes until starting to soften. Add the chard stems and garlic, season with salt and chilli flakes and toss to coat in the oil. Pour in 4 tbsp water, cover and cook for 4-5 minutes. Add the torn leaves and cook for another 3-4 minutes, until the leaves have wilted. Add a knob of butter and shake the pan to coat the leaves. Remove from pan and set aside. In a bowl, beat the eggs and milk with some salt and freshly ground black pepper until smooth.
Give the frying pan a wipe and heat the extra knob of butter. Once foaming, pour in the beaten egg and cook for 3 minutes, until the base is set. Spoon over the cooked chard and dot with the feta cheese. Cook for further 1-2 minutes, until the egg has just set. Add a drizzle of olive oil and extra chilli, if you like it hot.

Sumber : Dailylife.com