Healthy and interesting omelets are a staple around this house they work as an easy lunch or brunch. This Swiss chard, shallot and prosciutto omelet is a great twist from the more traditional fillings I normally serve. It always seems that I have a few leaves of chard hanging around with no plan on how to use them well this is where they are all going from now on. The heat of the red pepper really brightens up the rich flavors in the chard and cheese. Everyone has their own system for making an omelet: the perfect pan, the right number of eggs and preferred fat. I will offer my own advice, buy and use a non-stick pan. Otherwise there is no reason to abandon your usual way of making a fool proof omelet. I first made this omelet for brunch with my husband, I liked it so much that a few days later I made another for me to enjoy as a post workout lunch. The red pepper is key to giving this omelet a lot of flavor but be respectful it can be really spicy.
Swiss Chard and Prosciutto Omelet
- 3 large eggs
- ¼ cup buttermilk
- 3 slices of prosciutto or pancetta
- 1 large shallot
- 3-4 leaves of Swiss chard sliced into small ribbons