Chard stalks omelet (Ejjet dulu3 el-selek)

Chard stalks omelet (Ejjet dulu3 el-selek)

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)

Ingredients

  • 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)
Read the whole recipe on Taste of Beirut