A really quick and simple recipe that’s ideal for breakfast or brunch.
3 chards leaves
small bunch of lemon thyme or parsley
50 to 70 grams crumbled feta cheese (about 1/3 cup)
2 large eggs
splash of milk or soy milk
pinch salt and cracked black pepper
Crack two eggs into a mixing bowl with the milk. Whisk them up well.
Add the chopped chards, salt, pepper and thyme or parsley.
Pour into a warm frypan over low to medium heat.
Sprinkle the crumbled feta over the top. Don’t worry if the egg doesn’t cover the greens, the greens will wilt down and the egg rises.
Cook for five minutes or until it’s fluffy and the sides are looking cooked.
When the centre is still a bit liquid, flip half of the omlette over on itself.
Cook another few minutes or until the inside is done enough for your taste. A bit soft is fine. (Hard cooked eggs will make you fart.)
Turn the half-moon omlette onto a plate with a side salad if you like.