07 August 2013

Chard and Saffron Omelettes from Ottolenghi’s Plenty - IHCC

So after a weekend of eating, drinking & shopping I am back & back in to our Ottolenghi themed I Heart Cooking Club.  This week it is all about greens & I have had my eye on these chard & saffron omelettes for quite some time.  And with a big bunch of the green stuff in this week’s veggie patch they are just the ticket.

Chard, it makes regular appearances in the winter veggie box. A little brighter than the usual green with their lolly coloured stems of candy pink, bright orange, sunshine yellow & ivory white. They are a cousin to spinach & get their name from the heavy, thick stems known as chards. Their flavour a little earthy & a little minerally.  Fortunately, given their regular appearance in the winter veggie box, they are quite the versatile veg. Great in fritters, with spaghetti, in a little scafata, alongside a plethora of greens in a herb pie, alongside some Kikornagi in a tart & even in some falafel.

But for today this winter green along with some cavolo nero & some kale, is the star in some omelettes....

Chard and Saffron Omelettes from Ottolenghi’s Plenty


Serves four

50g / 1.5oz waxy potatoes, peeled & cut into 1cm / 1/2 inch dice
200ml water
Pinch of saffron
350g / 12oz Swiss chard, washed & shredded*
Salt & pepper
2 tbsp lemon juice
1 garlic clove, crushed
5 eggs
60ml milk
20g / 3/4oz mixed fresh herbs, chopped...I used thyme, chives & parsley
Vegetable oil
100g / 4oz crème fraîche

*I had a mixture of greens so some kale & cavolo nero made it in their too.


Place the potatoes, water & saffron in a large saucepan & slowly bring to a simmer. After four minutes, add the chard, season with salt & pepper, cover & cook for a further 15 minutes, until the potato is soft & the water evaporated.  Remove from the heat & add the lemon juice & garlic. Leave to cool.

For the omelettes; whisk the eggs, milk, herbs together & season season with salt & pepper. Pour a teaspoon of oil into a large, hot non-stick pan, pour in a quarter of the egg mix & make a thin, round omelette. Transfer to a kitchen towel to cool, & repeat three times.

To assemble spread half of each omelette with crème fraîche. Taste the chard mix, adjust the seasoning if need be & spread generously over the crème fraîche. Fold the omelette over the covered half, then fold along the centre to get a fan-shaped case allowing the filling shows at the open side. Arrange on a lightly oiled ovenproof dish. 

To serve, preheat the oven to 170C / 350F & bake for five to eight minutes, or until hot. Serve immediately.

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And for more Ottolenghi inspiration check out over here at I Heart Cooking Clubs.



  1. This looks delicious! I have never tried chard before, and I don't think I have seen it over here before. I can see how good these omelettes! Makes a wonderful light meal!

    1. Thanks, Oh I do hope you can find some chard but if not kale, spinach any greens would be just delicious I am sure!

  2. Mmmm! Our garden is giving up a bumper crop of chard this summer ... these little omelettes are lovely! And ... your photos are just so sun-drenched and summery just lovely!

    1. Thanks Susan, chard fresh out the garden would make these even more special!

  3. These are delicious and a perfect way to use up chard which grows like weed in my garden which is fantastic as I really love it :o)

    1. Thanks Julie, A great way to use up chard & I can highly recommend his swiss chard fritter too.

  4. I had the hardest time photographing these, but you have managed to make them look absolutely beautiful! Chard is easily my favorite green. I think it is packed with flavor and so very filling. I thought these were fantastic.

    1. Thanks Kim, I love chard too & we can pretty much get it here all the time. And I loved these omelettes too, they will definitely get another run :)

  5. I have been wanting to make these. Your omelettes look perfect and I love that you worked some kale in there too. ;-) Great pick!

    1. Thanks Deb, I can highly recommend these little omelettes & another great Ottolenghi way to get your greens!

  6. What a great way to serve greens, wrapped in a lovely, herb-y omelette. My family actually prefers kale to chard so it's good to know it works in the recipe as well.

    1. Thanks Zosia, think it would be good with any lovely greens :)


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