Swiss Chard Sun Dried Tomato and Feta French Style Omelet
Elevate your morning routine or brunch spread with this flavorful Swiss Chard, Sun-Dried Tomato, and Feta French-Style Omelet. Packed with the rustic, earthy goodness of sautéed Swiss chard, the sweet tang of sun-dried tomatoes, and the creamy saltiness of feta cheese, this recipe offers a gourmet twist on a breakfast classic. Crafted with three fluffy eggs, this omelet is cooked to perfection in a buttery non-stick skillet for a light yet satisfying dish. It's a quick 15-minute recipe that combines Mediterranean-inspired flavors with the delicate technique of a folded French omelet. Ideal for one serving but easy to scale, this dish is perfect for busy mornings or as a centerpiece for a luxurious weekend brunch. Keywords: Swiss chard omelet, sun-dried tomato omelet, feta French-style omelet, quick breakfast recipes, gourmet omelet ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large eggs
- 1 tablespoon milk
- 1 cup Swiss chard
- 2 tablespoons sun-dried tomatoes (packed in oil)
- 2 tablespoons feta cheese
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 clove garlic
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash and dry the Swiss chard, then remove the stems and chop the leaves into bite-sized pieces.
Finely mince the garlic and chop the sun-dried tomatoes into small pieces.
In a small bowl, crack the eggs and add the milk, salt, and black pepper. Whisk together until fully combined and slightly frothy.
In a non-stick skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 30 seconds until fragrant.
Add the chopped Swiss chard to the skillet and cook for 2-3 minutes, stirring occasionally, until the leaves are wilted. Remove the cooked Swiss chard and garlic from the pan and set aside.
Wipe the skillet clean, then heat the butter over medium-low heat until it melts and begins to foam.
Pour the beaten eggs into the pan, tilting the pan to evenly coat the surface. Let the eggs cook undisturbed for 1-2 minutes until the edges are set but the surface is still slightly runny.
Sprinkle the cooked Swiss chard, sun-dried tomatoes, and feta cheese on one half of the omelet.
Using a spatula, gently fold the other half of the omelet over the fillings. Let it cook for another 30-60 seconds to melt the cheese inside.
Slide the omelet onto a plate, garnish as desired, and serve immediately.
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 1226 mg | 53% | |
| Total Carbohydrate | 8.6 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.7 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 234 mg | 18% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 825 mg | 18% | |
*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.
