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Swiss Chard with Omelet Strips

Swiss Chard with Omelet StripsIn Italy, they call them “trippa falsa” or “false tripe”. Omelet strips are a simple way to add flavor and protein to a vegetarian meal.

Serves 3-4.


Swiss Chard:

1 Tbsp butter 3 cloves garlic, finely chopped 1 large bunch Swiss chard, chopped 2 Tbsp water 1/4 tsp salt 1/8 tsp pepper 1 c tomato sauce 1-2 Tbsp grated Parmesan cheese

Omelet Strips:

5 large eggs dash salt dash pepper 1 Tbsp butter


Swiss Chard:

In a large pot over medium heat, melt the butter. Add garlic and saute a minute. Stir in the chard, water, salt and pepper. When chard has wilted down, reduce heat to low, cover, and simmer 5 minutes, or until chard is tender. Add tomato sauce and cook another minute, or until hot. Remove pan from burner and keep covered.

Omelet Strips:

Preheat oven to 400 degrees F. In a medium bowl, beat the eggs with a fork or whisk until well blended. Add salt and pepper and whisk again. In a 10 inch oven-proof skillet over medium low, melt the butter. When the butter is hot and bubbling, add eggs. Allow to set up until firm on bottom (2-3 minutes). Place skillet in the hot oven for about 4 minutes, or until firm on top. Remove the skillet and slice the omelet lengthwise and crosswise to make strips that are about 1/2 inch x 1 1/2 inches. Serve chard with omelet strips on top. If desired, serve this dish on beds of pasta or rice. Sprinkle top with Parmesan cheese.

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