Chard Omelette



350g chard

200g potato

200ml water



2 tbsp lemon juice

1 clove garlic

2 tbsp cream cheese

5 eggs

60ml milk



Peel and cut potatoes into small cubes, place in a pot with the water. Bring to the boil and remove the lid. Wash, and roughly chop the chard and add to the boiling potatoes. Finally chop the garlic and add to the pot. Continue to cook until the potatoes are tender and the water is evaporated. Stir through the cream cheese, lemon juice and season with salt and pepper. In a bowl whisk the eggs and add a little salt and pepper. Heat a fry pan on a high heat, once hot add a small amount of olive oil and then add a quarter of the whisked eggs.  Swirl the pan so the egg covers the base of the fry pan and cook until the egg is set. Remove the pan from the heat, spread a quarter of the filling over half of the omelette and then fold the remaining half over the top. Slide the omelette onto a plate to serve

Repeat this process with the remainder of the egg mix and filling


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