Taleggio and Swiss Chard Omelette
Swiss chard is a hearty winter substitute for spinach in this brunch classic. The Taleggio melts just slightly while the eggs cook, which is as delicious as it sounds.
- 2 tablespoons unsalted butter, divided
- 2 cloves garlic, finely minced
- 2 cups stemmed and chopped Swiss chard
- 4 large eggs, lightly beaten
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 4 ounces Taleggio cheese, diced
- ►Melt 1 tablespoon butter in a medium skillet set over medium heat. Add garlic and cook for 1 to 2 minutes, being careful not to let garlic burn. Add Swiss chard to skillet and cook until tender and reduced, about 5 minutes. Transfer mixture to a small bowl and wipe skillet clean with a paper towel.
- ►Whisk eggs, salt, and pepper in a medium bowl to combine. Meanwhile, melt remaining butter in same skillet used to cook Swiss chard. Pour in half the egg mixture. Cook until eggs are just barely set in the center, swirling the pan to ensure even cooking of the omelette, about 2 minutes. Top 1 half of the omelette with half the Swiss chard and half the Taleggio. Fold omelette over Taleggio and Swiss chard using a rubber spatula. Slide omelette out onto a serving plate. Repeat with remaining ingredients to make the second omelette.
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