Several people have said putting greens in my omelettes is odd, but try it before you judge! In this omelette I used red chard since it came in my CSA box but any greens works.. even mixed salad greens, two eggs, 1 tsp milk, some shaved parmesan, capers, salt (Jamiaca me Crazy seasoned salt), pepper, italian seasoning, and leftover rotisserie chicken. A touch of butter to cook it in. You can use whatever meat you have leftover in the fridge this way.. or just stick with the greens. I like to wilt my greens in a touch of butter or olive oil before putting them in.
The cast of characters
Put your pan on medium heat with a bit of butter in it. Whisk the eggs, milk, and seasonings together until blended. Pour your mixture into the pan.
This is when I add my capers and shaved parmesan. The center has just barely started to firm up but is still wet on top. It's in there, but the parmesan blends right in since it's so thinly shaved! A good quality parmesan makes all the difference. I prefer it aged for a minimum of 12 months.
Once your omelette is cooked how you like it, add in your chicken and greens and serve. Yum!
The finished product. A little bit browned is how I like it so I use just a touch of butter in the pan, if you prefer yours without any browning add a little more butter and use a very low heat. You'll get a soft, delicate omelette. If my herbs hadn't died for the winter, I would have thrown in some fresh chives and oregano instead of the italian seasoning.
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