Chard, Bacon and Gruyère Omelet

Course ---> Brunch/lunch
Dish Type ---> Vegetable, Meats
Diet ---> No gluten
Difficulty ---> Easy

Making an omelet is easy when you start with a good nonstick pan. These fluffy eggs filled with delicious flavorful chard, smoky bacon and melted Gruyère are a perfect start to a day. This recipe also works great as a fast scramble!


1 pound organic chard, stems removed

4 slices thick cut bacon

4 eggs, cage-free, large

 1/4 cup Gruyère cheese, grated

3 tablespoons butter, divided

 1/4 cup vegetable stock

1 teaspoon champagne vinegar

 1/4 teaspoon red chili flakes

sea salt

teaspoon fresh-ground pepper


  1. Cook the bacon over medium heat until crisp, remove to paper towel, crumble bacon.
  2. Melt 1 tbsp. butter into the bacon fat and add the chard to the pan, sauté for 1 minute.
  3. Add the stock and the champagne vinegar, cook for 5 minutes until greens are wilted.
  4. Season greens with salt and pepper.
  5. In a nonstick skillet, melt the remaining 2 tbsp. butter. Whisk eggs in separate bowl until fluffy, season with salt and pepper.
  6. Pour eggs into nonstick pan with butter and let the eggs cook until bottom starts to set, about 45-60 seconds.
  7. With a spatula, lift one corner of egg up and tilt pan so that liquid egg pours underneath cooked part of egg. Repeat with the other edges until there is no
    liquid left.
  8. Place greens down center of omelet, add Gruyère and crumbled bacon.
  9. Fold 1/3 of egg over the filling, repeat with other side, so that egg forms a roll around the filling.
  10. Remove to a warm plate and season with salt and pepper.


Substitute any organic green of your choosing.


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