Open Faced Omelets

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Open Faced Omelets

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10:00

Ingredients Yields 2 omelets

2 large eggs
2 large egg whites
4 cup red chard
2 medium roma tomato (cut into very thin slices)
2 tbsp feta cheese (crumbled)
1 tbsp pepitas (pumpkin seeds)
1 tsp olive oil
2 clove garlic
1 grams sea salt
1 grams black pepper

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Instructions

  1. 1
    Heat a medium pot over medium-low heat and add 1 teaspoons of olive oil. Add the garlic and sauté 1 minute. Add the chard and season with salt and pepper. Cook, stirring frequently, until tender and wilted, 2-3 minutes. Remove from the heat.
  2. 2
    Heat a nonstick, 9-inch skillet over medium heat and lightly spray with cooking spray.
  3. 3
    Whisk 1 egg and 1 egg whites in a bowl and pour into the skillet, tilting it back and forth to cover the bottom with a smooth layer of egg. Sprinkle with salt and pepper.
  4. 4
    When the egg is set (1-2 minutes), slide it onto a plate and repeat with the remaining eggs.
  5. 5
    Divide the tomato slices on top of the two omelets. Divide the wilted chard mixture on top of the tomatoes and sprinkle each with feta and pepitas (pumpkin seeds).
  6. 6
    Serve right away.

Step by Step Photos

step 1
Omelets aren't just for breakfast, or always served folded. These light, quick dinner omelets, served open faced, are big on flavor and low on ingredients. The key is to choose a few toppings that complement each other while each brings its own great taste and texture to the dish.
step 2
Four packed cups of chopped chard may sound like a lot for two servings, but greens of any kind cook down really fast and really small.
step 3
Mince garlic and finely chop your chard. Then in your skillet heat oil, and add oil. Next add chard.
step 4
Note: If you don't have a 9 inch skillet, an 8 or 10 inch will work. The omelet will simply be a little thicker in the 8 inch and thinner in the 10. The time it takes for the egg to set will differ slightly as well.
step 5
step 6
Put omelets on a plate and add thinly sliced tomato.
step 7
Finally add your chard, feta and pumpkin seeds.
step 8
Here, fresh chard and garlic sauteed in olive oil add earthy richness, while thin slices of roma tomato add a bit of sweetness. Feta cheese and pepitas (small pumpkin seeds, sold in most bulk-food sections) finish the dish with a little salty bite and crunch.

Calorie Breakdown

This open faced omelets recipe has an estimated 203 calories per serving, with 2 servings overall.

Recipe Calories Fats (g) Carbs (g) Sugar (g) Protein (g)
2 large eggs 144 10 1 1 13
2 large egg whites 52 0 1 1 11
4 cup red chard 27 0 5 2 2
2 medium roma tomato 27 0 6 3 1
2 tbsp feta cheese 48 4 1 1 3
1 tbsp pepitas 56 5 1 0 3
1 tsp olive oil 40 5 0 0 0
2 clove garlic 9 0 2 0 0
1 grams sea salt 0 0 0 0 0
1 grams black pepper 3 0 1 0 0
Recipe Overall 407 24 17 8 33
Per serving 203 12 9 3.8 17

More Recipes

Calories 80

Per 1 omelets of 2
Protein
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Carbs
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Fat
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Fat
4.8g
Saturated Fat
1g
Cholesterol
76mg
Sodium
235mg
Carbohydrates
3.4g
Fiber
1g
Sugar
2g
Protein
6.6g
Vitamin A
1,852%
Vitamin C
2%
Calcium
293%
Iron
2%

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