GREEN APPLE, CHEESE, AND CHARD OVEN OMELET
- 1 bunch (5 stalks) Swiss chard, stems and leaves separated
- Good-tasting extra-virgin olive oil
- 2 medium onions, cut into 1-inch dice
- Salt and fresh-ground black pepper
- 1 large garlic clove, minced
- ÂĽ cup water
- ½ large Granny Smith apple, peeled, cored, and cut into ½-inch dice
- 5 large eggs
- Âľ cup milk
- â…› teaspoon fresh-grated nutmeg
- â…› teaspoon salt
- â…› teaspoon fresh-ground black pepper
- 1 cup fresh-grated Parmigiano-Reggiano, Asiago, or Fontinella cheese
- 1 cup shredded Muenster or Monterey Jack cheese
Instructions:
Whether you call them frittatas or oven omelets, baking eggs with a sauté or filling is much easier than fussing with a traditional omelet.
- Preheat the oven to 350°F. Chop the chard stems into 1-inch pieces, then chop the leaves the same way. Film a 10-inch skillet (with an ovenproof handle) with oil, and heat over medium-high heat. Add the onions, chard stems, and a little salt and pepper. Sauté until the vegetables are golden brown.
- Stir in the garlic and chard leaves in two batches. (As the first batch wilts, add the second.) Add the water, and stir over medium-high heat until the leaves look like cooked spinach and the liquid has evaporated. Then stir in the apple and remove the skillet from the heat.
- In a bowl, beat together the eggs, milk, nutmeg, salt, pepper, and ⅔ cup of each of the cheeses. Pour the mixture over the cooked greens. Sprinkle with the remaining cheeses, cover with foil, and bake for 30 minutes. Uncover and bake for 10 to 15 minutes more, or until a knife inserted in the center comes out with only a few bits of creamy egg and cheese clinging to it.
- Let the omelet stand for 5 to 10 minutes before cutting it into wedges.