Chard stalks omelet (Ejjet dulu3 el-selek)
March 2, 2014 • Category: Main Dish
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
Comments
6 Comments • Comments Feed
Velva says:
I have grown to have an appreciation for swiss chard it is a beautifu fall/spring crop in my garden. I have typically used it for soups and stews.
Love what you did with your swiss chard.
Velva
On March 2, 2014 at 8:10 am
Belinda @zomppa says:
That’s one great looking omelette!!
On March 2, 2014 at 7:57 pm
Jamie says:
I actually love Swiss chard and we also try and find a good use for the white parts, usually making soup with them. But I love the idea of cooking them (maybe sautéeing) and using them in an omelet.
On March 4, 2014 at 4:26 am
Nuts about food says:
You have to post the recipe for the dip with the chard stalks… I am always on the lookout for ways to use them and have some sitting in my crisper as I write! It sounds delicious
On March 4, 2014 at 5:28 am
Oui, Chef says:
YUM! I love the little parsley tree you’ve planted in the omelet….so cute!
On March 5, 2014 at 11:30 am
Susan says:
My parents always grew Swiss chard in their garden so I grew to enjoy it very young. What a delicious way to use it,
On March 5, 2014 at 5:05 pm