Say Hello to Anna!
Anna is the brainchild behind the blog bcmom's Kitchen, which is filled with loads of quick recipes that can be whipped up ahead of time and with ingredients you'll most likely already have in your pantry.
bcmom's Kitchen is also a place for Anna to keep track of all of her favourite recipes (like me), and also like me, Anna reads her cookbooks just for fun!
With so much happening in my little world at the moment, I've been on the lookout for quick, uncomplicated dinners that still pack a punch nutritionally, so there really was no point looking any further once I stumbled across this little beauty.
You really can't go wrong with a good French classic.....
The Green Omelette
(see Anna's original recipe here)
3 tbsp butter | 2 garlic cloves, minced | ½ bunch silverbeet, stemmed and chopped | 5 organic eggs | 3/4 cup grated sharp cheddar cheese | pinch sea salt | ground black pepper |
- Melt 1 tbsp of butter in a small sized pan over medium-low heat. Add the silverbeet and cook until tender. Now add the minced garlic and saute until cooked. Season to taste and transfer to a small bowl, and wipe the pan clean.
- In a separate medium sized bowl, whisk the eggs, half of the cheese, salt, and pepper.
- Melt 1 tbsp of the butter in the pan over medium-high heat. Add half of the egg mixture and cook until the eggs are just set in the centre (about 2 minutes), tilting the pan and lifting the edge of the omelette with a spatula to let the uncooked portion flow underneath. Scatter half of the silverbeet mixture over the top and sprinkle half of the remaining cheese over the top. Slide onto a plate.
- Repeat with the remaining butter, egg mixture, chard, and cheese.
My only two changes to Anna's recipe was using silverbeet instead of swiss chard (simply due to it's availability) and I also opted out of the hot sauce. I just wanted the pure fresh taste of the leafy greens to sing on my taste buds and in my tummy.
A super simple and quick dish that makes you feel oh so good!