Provençal green omelette

Provençal green omelette

Omelette verte

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This delicious omelette from Provence is often prepared for Rosh Hashanah. It can be made with Swiss chard, spinach or beetroot greens or a mixture of all three.

Ingredients

Quantity Ingredient
225g swiss chard
a handful flat-leaf parsley, stems removed
2 tablespoons basil leaves
1 teaspoon marjoram leaves
1 garlic clove, crushed
4 large eggs
grating nutmeg
salt
freshly ground black pepper
2 tablespoons extra virgin olive oil

Method

  1. Wash the Swiss chard, then cut away the stalks and any thick ribs (reserve these for a soup or stew). Cook the leaves in a covered saucepan over a moderate heat for 7–8 minutes or until tender – the water clinging to the leaves is sufficient to prevent scorching. Drain well and chop coarsely.
  2. Crush the herbs and garlic in a mortar with a pestle until they form a thick, green puree. Beat the eggs in a bowl, then stir in the herb mixture and chopped Swiss chard. Mix well and season with nutmeg, salt and pepper.
  3. Heat the olive oil in a heavy frying pan and, when it is hot, pour in the egg mixture. Cook over a gentle heat until the bottom is golden. Place under a hot grill for 20 seconds to set the top, then carefully slide the omelette onto a saucepan lid or plate. Place the frying pan over the uncooked side of the omelette and hold the pan firmly against the saucepan lid. Quickly flip both the frying pan and the lid over, so that the uncooked side of the omelette sits on the bottom of the frying pan. Continue cooking the omelette over a gentle heat on the hob until the bottom is golden. Slide onto a serving platter and serve hot, cut into wedges like a pie.
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