Tuesday, May 16, 2017

Souffle Omelette With Swiss Chard and Mixed Herbs



Souffle Omelette With Swiss Chard and Mixed Herbs

Ingredients

  • 8 ounces Swiss chard
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped shallot (from about 1 small shallot)
  • 1 cup sliced cremini mushrooms
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 5 large eggs, separated
  • 1/4 ounces Parmigiano-Reggiano cheese, finely grated (about 1/4 cup)
  • 2 tablespoons torn fresh basil
  • 2 tablespoons torn fresh flat-leaf parsley
  • 2 tablespoons snipped fresh chives

Preparation

1. Preheat oven to 425°F. Remove stems from Swiss chard; reserve for another use. Chop Swiss chard leaves and set aside.
2. Heat 1 tablespoon of the oil in a large ovenproof nonstick skillet over medium heat. Add shallot and cook, stirring often, until translucent, about 3 minutes. Add mushrooms and increase heat to medium-high. Cook mushrooms until they release their liquid and brown lightly, about 7 minutes. Add Swiss chard leaves, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; cook until leaves are wilted, about 1 minute. Remove from heat; transfer mixture to a bowl and wipe skillet clean with paper towels.

3. Beat egg whites with an electric mixer on high speed until stiff peaks form, 3 to 4 minutes. Whisk together egg yolks and remaining 1/4 teaspoon each salt and pepper in a separate bowl. Using a spatula, carefully fold egg whites into yolks just until combined.

4. Heat remaining 1 tablespoon oil in skillet over medium heat. Spread egg mixture evenly in skillet. Cook until a crust begins to form, about 30 seconds. Sprinkle with vegetable mixture and cheese.

5. Bake until omelet has risen and looks puffy, about 3 minutes. Using a spatula, carefully transfer to a cutting board. Sprinkle with basil, parsley, and chives and cut into 8 wedges. Serve immediately.

No comments:

Post a Comment

The Week in Bites 25 February 2018

This week at FDL we brought you an exclusive interview with Swedish chef Björn Frantzén, tips on distinguishing wild and farmed tuna, and mu...