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Chard & pepper omelette with walnut, dill & pul biber
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25g walnut pieces, broken up a little
280g jar Cooks’ Ingredients Chargrilled Peppers, sliced (keep the oil)
200g Swiss chard, stalks cut into 1cm pieces, leaves shredded
2 cloves garlic, thinly sliced
1 tsp ground coriander
3 British Blacktail Medium Free Range Eggs, plus 2 egg whites, beaten
2 tbsp roughly chopped dill (about 1/2 x 25g pack)
3 tbsp Fage Total 5% Fat Greek Yogurt
½ tsp Cooks’ Ingredients Peppery Pul Biber
Fitzgeralds Multiseed & Cereal Wraps, to serve
1. Warm a large nonstick frying pan over a medium heat, then toast the walnuts for 5 minutes until smelling nutty. Set aside on a large plate.
2. Add 2 tsp of the reserved oil from the peppers to the pan. Fry the sliced peppers, chard stalks and garlic for 5 minutes over a medium heat until starting to caramelise. Stir in the coriander with 1 minute to go. Mound in the chard leaves and turn them over a few times until wilted. Season, then tip onto the plate, next to the nuts.
3. Add another 1 tsp oil to the pan. Season the eggs and whites and stir in half of the dill. Pour into the pan and cook over a medium heat for 1 minute, using the back of a fork to swirl the egg around
in thick ribbons until set in a thin omelette.
4. Spread the chard mix on top, then add spoonfuls of yogurt around. Scatter with the nuts, remaining dill and the pul biber, plus some seasoning. Serve with wraps alongside.
Typical values per serving:
This recipe was first published in May 2019.
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