Swiss chard (or any greens for that matter) are always sourced locally; I buy mine from Ibrahim, who set up his street cart inside the courtyard of a half-demolished house. In Lebanese kitchens, Swiss chard is split in half between the leaves and the stalks. The leaves are stuffed just like grape leaves or shredded and used in soup or stews. The stalks are boiled then made into a dip with tarator sauce (tahini and lemon juice).
This omelet is an idea I thought of after I had cut up the stalks into half-inch sticks and briefly boiled them in a tiny bit of water. The omelet is a traditional ejjeh, similar to the Italian frittata, except I like to bake it (less fuss). This turned out good, filling, and a perfect lunch (or brunch) option.
INGREDIENTS: 4 servings (up to 6)
- 6 eggs, lightly beaten with a fork
- 1/4 cup flour
- dash of salt, to taste
- 1/2 tsp black pepper or allspice
- 1 tsp dried dill (optional)
- 1 cup chard stalks, cut into 1/2″ sticks and steamed or boiled till tender
- 1 small onion, chopped
- 1/4 cup chopped parsley (optional)
- 1/4 cup olive oil (more as needed)
Preheat the oven to 350F
1. Place the eggs in a bowl and whisk quickly; add the rest of the ingredients, less the oil; pour the oil in a round cake pan or ovenproof skillet. Pour the omelet mixture and insert in the oven for about 20 minutes or until the omelet is puffed-up. Serve warm or at room temperature with pita bread on the side if desired.
Ibrahim’s store; the cart is safely tucked inside. A bunch of Swiss chard is US $.75