Healthy and interesting omelets are a staple around this house they work as an easy lunch or brunch. This Swiss chard, shallot and prosciutto omelet is a great twist from the more traditional fillings I normally serve. It always seems that I have a few leaves of chard hanging around with no plan on how to use them well this is where they are all going from now on. The heat of the red pepper really brightens up the rich flavors in the chard and cheese. Everyone has their own system for making an omelet: the perfect pan, the right number of eggs and preferred fat. I will offer my own advice, buy and use a non-stick pan.  Otherwise there is no reason to abandon your usual way of making a fool proof omelet. I first made this omelet for brunch with my husband, I liked it so much that a few days later I made another for me to enjoy as a post workout lunch. The red pepper is key to giving this omelet a lot of flavor but be respectful it can be really spicy.

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Swiss Chard and Prosciutto Omelet

Course Breakfast, Brunch
Cuisine Eggs
Servings 1 Person

Ingredients

  • 3 large eggs
  • ¼ cup buttermilk
  • 3 slices of prosciutto or pancetta
  • 1 large shallot
  • 3-4 leaves of Swiss chard sliced into small ribbons
  • ¼ cup or 2-3 slices of Swiss cheese
  • Red pepper flake
  • Salt and pepper

Instructions

  1. Heat a large/medium non-stick frying pan and add the diced shallot with a little olive oil into the pan sautéing for a few moments until tender, then add in the diced prosciutto/pancetta. Once the meat is crispy add in the Swiss chard, a big pinch of salt and as much red pepper flake as you can handle. Cover the pan to let the chard wilt, it should only take a few minutes, stir the pan contents a few times to mix that pepper through. Remove your filling from the pan, wipe the pan out and add a little non-stick spray or oil before returning the pan to the heat.
  2. Whisk up the eggs and buttermilk then add them to the pan. I let the eggs cook for a moment before careful lifting up the edges of the omelet while titling the pan to let the uncooked egg underneath. When the omelet is almost done put the Swiss cheese and the precooked filling on to one side of the eggs, let the cheese melt a little then fold the omelet over as you slide it on to your plate.
  3. This omelet will feed two people as a little breakfast or one hungry person for a great healthy lunch.
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