A Taste from France.
PROVENCAL CHARD OMELETTE
The Chef Himself Aged 9.
Ingredients. serves 6.
650g or 1/1/2lb Chard leaves without stalks
4 large tbsp olive oil
6 eggs, salt & black pepper sprig fresh parsley to garnish
traditional flat Omelette can also be made with fresh spinach, but
chard leaves are typical in Provence. Its delicious served with small
Wash the spinach in running water several time then drain and pat dry place to one side . Peel and slice onion .
half the oil in a frying pan add the onions and cook over a medium -
lowish heat for about ten minutes until soft constantly stirring, now
add spinach and cook for about another 4-5 Min's until leaves are wilted
and tender. In a large bowl beat the eggs, season with salt &
pepper, now stir in the onion and spinach mix and bind together .
the remaining 2 tbsp of olive oil in a large clean frying pan heat
medium - high heat, now you can pour in the egg mixture reduce to
medium-low cover frying pan & cook for a further 5-7 Min's until
egg mixture is set around the eggs and almost set on top, just till it
starts to smell like it might start to burn as the bottom as the Omelette begins to brown,remove from heat & now place under
grill till Omelette begins to rise, remove & sprinkle with
grated cheese of your choice, place back under the grill and melt cheese
in to mixture & brown to your own taste.
be served hot with chips beans etc, or allowed to chill placed in the
fridge sliced and served cold with garnish, salad and a
well chilled glass of wine. enjoy