Luckily, when I looked in the fridge we had enough eggs to make an omelet for dinner.
went a bit nuts with the cheese
Despite all the cheese I loaded on and the mere fact that it was made with eggs, Mads only had one bite. Having her eat most of her dinner has been challenging lately. But, when S breaks out the brie and bread, she’s all over it. Hmm…oh, well, that just means green chard & sausage omelet for another day.
Green Chard & Sausage Omelet
2 – 4 tablespoons olive oil, 1/2 yellow onion, chopped, 1/2 pound uncooked chicken sausage,
1 bunch green chard (or other leafy green vegetable, I think I’ll try kale next time), stems removed, chopped, 6 eggs, Salt & Pepper, to taste, 1/2 – 3/4 cup shredded cheese (I used a mix of parmesan & mozzarella, but cheddar, jack or swiss would be tasty, too!)
Preheat the broiler. Saute the onions in half the olive oil until cooked, crumble the sausage into the pan and saute until cooked. Add the chopped greens and saute until the greens are cooked. (The chard will turn dark green.)
While the greens are cooking, whisk the eggs with salt & pepper. Once the greens are cooked, add the greens to the egg mixture.
Heat the rest of the olive oil in a small, oven-safe, non-stick pan on med-high. Add the egg mixture to the pan and reduce heat to low. Push the egg away from the edges of the pan and at the same time tipping the pan so that the uncooked egg will flow over and cook. Once the eggs look mostly cooked and not too runny, sprinkle the cheese on top and place the pan under the broiler until the cheese is slightly browned.
Let sit for a few minutes to cool and serve with french bread and a simple green salad.
Base recipe from M. Canner, SF
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