Ricotta Omelet with Swiss Chard
Elevate your breakfast or brunch game with this Ricotta Omelet with Swiss Chard, a delightful fusion of creamy, savory, and earthy flavors. Fluffy eggs are paired with a luscious filling of whole milk ricotta and sautéed Swiss chard, accented by the subtle sweetness of shallots and a hint of garlic. This recipe balances vibrant greens with indulgent textures, creating a restaurant-quality dish that's surprisingly easy to make in just 25 minutes. Finished with a sprinkle of nutty Parmesan, this wholesome omelet is perfect for a quick, elegant meal that's packed with protein and nutrients. Serve it as is or with a side of toast or fresh fruit for a truly satisfying start to your day.
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Recipe Information
Ingredients
- 4 large Eggs
- 0.5 cup Whole milk ricotta cheese
- 2 cups Swiss chard
- 1 small Shallot
- 1 clove Garlic
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Grated Parmesan cheese
Instructions
Wash and dry the Swiss chard, then separate the leaves from the stems. Chop the leaves into bite-sized pieces and finely chop the stems separately.
Finely dice the shallot and mince the garlic.
In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the shallot and chopped chard stems, cooking for 2-3 minutes until softened.
Add the minced garlic and chopped Swiss chard leaves to the skillet. Cook for another 2-3 minutes until the leaves are wilted. Season with a pinch of salt and pepper. Remove from the heat and set aside.
In a mixing bowl, whisk together the eggs, salt, and pepper until well combined and slightly frothy.
Heat a non-stick skillet over medium heat and add 1 tablespoon of butter, swirling to coat the pan evenly.
Pour the whisked eggs into the skillet. Cook for 2-3 minutes, gently pulling the edges of the omelet toward the center with a spatula as the eggs begin to set.
Once the edges are set but the center is still slightly runny, spread the ricotta cheese evenly over one half of the omelet. Top the ricotta with the sautéed Swiss chard mixture.
Using the spatula, carefully fold the other half of the omelet over the filling. Let it cook for another 1-2 minutes to fully set the eggs and warm the filling.
Slide the omelet onto a plate and sprinkle with grated Parmesan cheese. Serve immediately and enjoy!
Nutrition Facts
Calories |
930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 2025 mg | 88% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 8.8 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 682 mg | 52% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 667 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
