Rainbow Chard Oven Baked Omelettes
This easy recipe for light, healthy and colorful omelettes allows you to make a dozen mini omelettes to serve to guests. Leftovers can be easily reheated by popping them in the microwave.
Servings: 6 (Makes 12) | Prep time: 15 min | Cook time: 30 min
1 tablespoon olive oil
1 bunch of rainbow Swiss chard
1 small onion, finely chopped
6 beaten eggs
1/2 teaspoon salt
freshly ground black pepper to taste
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
Preheat the oven to 350˚ F and spray a muffin or brownie tin with cooking spray.
Separate the Swiss chard leaves from the ribs. I used the ribs from the Swiss chard for this recipe and set aside the leaves for another recipe. (For example, try my Swiss Chard Quiche with Quinoa Crust). Thinly slice the ribs.
Heat the olive oil in a large skillet. Sauté the onions and sliced Swiss chard (the volume of the vegetables was approximately 4 cups total) until softened. Add the salt and pepper. Remove from heat.
Add the eggs to the vegetables and then spoon the mixture into muffin or brownie tins.
Bake 25 minutes until golden brown.