Green Apple, Cheese and Chard Oven Omelet

From The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show

Cookbook

Author(s): Lynne Rossetto Kasper, Sally Swift

Page 97

Cuisine: North American

Course: Main Courses

brunches eggs frittatas

Reviews

2 reviews, average rating 4.5 / 5

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sturlington

15 years ago

★ ★ ★ ★ ★ 4/5

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This is essentially a frittata, so I cooked it like I would cook any frittata, letting it almost set on the stove and then finishing it in the oven. This really cuts down the 45-minute cooking time. I think the recipe as written calls for way too much cheese; I cut the cheese in half and my husband still said it was very cheese. Still a very good, fluffy frittata with nice flavor combinations.

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aj12754

16 years ago

★ ★ ★ ★ ★ 5/5

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Outstanding "breakfast for supper" meal. The combination of Swiss chard and apple really works. This, with a side salad and a glass of white wine, makes for a real comfort food dinner. Note: the Spanish Paprika and Potato variation of this dish (p. 98) was not as popular with my family.
Jan. 12 -- Varied recipe (which calls for a mix of Parmesan or Asiago with Muenster or Jack) by using just sharp cheddar. Still excellent.
October 18 -- Variation starting with bacon, using spinach... Read more

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