Ricotta Omelet With Swiss Chard

Ricotta Omelet With Swiss Chard
Antonis Achilleos
Filled with creamy ricotta, this omelet is simple and elegant.

Get the recipe
.
Serves 1
preparation
10
minutes
cooking
10
minutes

Ingredients

3
eggs
1
tablespoon
milk or water
1/2
teaspoon
kosher salt
1/2
teaspoon
freshly ground black pepper
3
tablespoons
unsalted butter
1
bunch
Swiss chard, cleaned and stemmed
1/3
cup
ricotta

Directions

  1. Crack the eggs into a small mixing bowl. Add the milk or water, salt, and pepper. Briskly stir with a fork until well beaten; set aside.
  2. In an 8-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add 4 or 5 of the Swiss chard leaves and sauté until just wilted. Remove from the pan and set aside.
  3. Melt the remaining butter in the skillet, then slowly pour in the egg mixture, tilting the pan to spread it evenly. Let the eggs firm up a little, allowing some of the remaining liquid to flow to the sides of the pan. Continue to cook for about another minute, but while the center is still a bit runny, spoon in the ricotta. Tilt the pan to one side and, using a spatula, fold about 1/3 of the omelet over the ricotta filling. Shake the pan gently to slide the omelet to the edge. Holding the pan near the serving plate, tip it so the omelet slides onto the plate.
  4. Serve with the Swiss chard.

 

 

Cyd McDowell
October 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 78 %
  • Calcium 329 mg
  • Carbohydrate 8 g
  • Cholesterol 768 mg
  • Fat 60 g
  • Fiber 2 g
  • Iron 5 mg
  • Protein 31 mg
  • Sat Fat 33 g
  • Sodium 1072 mg
What does this mean? See Nutrition 101.