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.
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.
Mince garlic and finely chop your chard. Then in your skillet heat oil, and add oil. Next add chard.
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.
Put omelets on a plate and add thinly sliced tomato.
Finally add your chard, feta and pumpkin seeds.
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.