Swiss Chard Omelet with Kalamata OlivesThe structure of a recipe: guidance, encouragement. No one needs a map to get to an omelet, and yet…

…the recipe for the “Swiss Chard Omelet with Kalamata Olives,” from the August 2014 issue of Cuisine at Home (recipe below), put me in a comfortable place. Eight eggs, parmesan, kalamatas, and way-too-much Swiss chard.

Swiss Chard Omelet with Kalamata Olives
Makes 6 servings

2 Tbsp. unsalted butter
1/2 cup minced onion
8 cups coarsely chopped Swiss chard leaves
Salt and black pepper to taste

8 eggs
1/2 cup shredded Parmesan
2 tsp. minced fresh garlic

2 Tbsp. olive oil
Shredded Parmesan
Pitted, sliced kalamata olives

Preheat oven to 400 degrees F.

Melt butter in a 10-inch ovenproof nonstick skillet over medium heat. Add onion; cook until softened, 2-3 minutes. Add chard, tossing until it wilts, 2-3 minutes; season with salt and pepper and transfer to a plate. Wipe out skillet.

Whisk together eggs, 1/2 cup Parmesan, and garlic; season with salt and pepper. Stir in cooled chard mixture.

Heat oil in same skillet over medium-low until it shimmers. Add egg mixture and stir gently with a fork to distribute chard. Cook omelet until eggs are set around the edges, 3-4 minutes.

Transfer skillet to oven and bake until eggs are firm, 8-10 minutes. Slide omelet onto a serving plate; garnish with Parmesan and olives.

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You’ll cook your best stuff when you’re in the right place at the right time. Let me explain. I read the above recipe at the exact moment I was enticed by magnificent bouquets of red-stemmed chard -- tall, abundant, glorious. I knowingly used too much chard for this recipe, but that was fine. I merely cooked my omelet for a longer amount of time, in order to set the sides. All that “wet” chard, properly salted and delicious.

And let me continue to gush about the virtues of salty kalamatas. Sigh. You’ll slice this omelet and revel in your happiness.

Swiss Chard (2 bunches) = $2.64

PREP TIME: enjoy your omelet after less than an hour of attention
properly salted chard, plus parmesan and kalamatas, make a dreamy omelet

Next time, I’ll seize the day again. I’ll reach for those tempting, colorful string beans, and make the “Poached Cod & Green Beans with Pesto,” from the July/August 2014 issue of Eating Well. Come back to my site next week, to see how this works.