Ingredients for Ricotta Omelet With Swiss Chard
- 2 large eggs
- 1 tablespoon milk or water
- 1/4 teaspoon kosher salt
- pinch fresh ground black pepper
- 2 tablespoons butter
- 4-5 large Swiss chard leaves
- 1/4 cup ricotta cheese
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How to Make Ricotta Omelet With Swiss Chard
- Crack 2 large eggs into a small mixing bowl.
- Add 1 tablespoon of milk or water, 1/4 teaspoon salt, and a pinch of freshly ground black pepper.
- Whisk briskly with a fork until the eggs are light and frothy.
- Set aside.
- In an 8-inch nonstick skillet, melt 1 tablespoon of butter over medium-high heat.
- Add 4-5 large Swiss chard leaves, roughly chopped, and sauté for 2-3 minutes, until wilted but still bright green.
- Remove the Swiss chard from the pan and set aside.
- Melt the remaining 1 tablespoon of butter in the skillet.
- Pour in the egg mixture, tilting the pan to spread it evenly into a thin layer.
- Let the eggs cook undisturbed for about 1 minute, or until the edges begin to set.
- Sprinkle 1/4 cup of ricotta cheese evenly over one half of the omelet.
- Using a spatula, gently fold the unfilled half of the omelet over the ricotta.
- Cook for another 30 seconds, until the cheese is slightly melted and the omelet is cooked through but still slightly moist.
- Gently slide the omelet onto a serving plate.
- Serve immediately, garnished with the sautéed Swiss chard.
Nutrition Information (Approximate per serving)
Sodium
95 g
Sugar
20g
Fat
169g
Carbs
6g
