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
Ingredients
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
Directions
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.
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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Enjoy!
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!
ReplyDeleteThanks, Oh I do hope you can find some chard but if not kale, spinach any greens would be just delicious I am sure!
DeleteMmmm! 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!
ReplyDeleteThanks Susan, chard fresh out the garden would make these even more special!
DeleteThese 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)
ReplyDeleteThanks Julie, A great way to use up chard & I can highly recommend his swiss chard fritter too.
DeleteI 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.
ReplyDeleteThanks 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 :)
DeleteI have been wanting to make these. Your omelettes look perfect and I love that you worked some kale in there too. ;-) Great pick!
ReplyDeleteThanks Deb, I can highly recommend these little omelettes & another great Ottolenghi way to get your greens!
DeleteWhat 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.
ReplyDeleteThanks Zosia, think it would be good with any lovely greens :)
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