Sunday, 30 June 2013


A Taste from France.

The Chef Himself Aged 9.

Ingredients. serves 6.

650g or 1/1/2lb Chard leaves without stalks
4 large tbsp olive oil
1 onion
6 eggs, salt & black pepper sprig fresh parsley to garnish

This traditional flat Omelette  can also be made with fresh spinach, but chard leaves are typical in Provence. Its delicious served with small black olives.


Wash the spinach in running water several time then drain and pat dry place to one side . Peel and slice onion .

Heat 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 .

Heat 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.

Can 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

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