Chard and Saffron Omelette by Ottolenghi

My infatuation, delight and not creepy at all obsession with Ottolenghi continues and another fabulous recipe was brought forth from Plenty – Virbant Vegetable Recipes from London’s Ottolenghi.

I have never used a cookbook with the frequency and success as Plenty.  Each dish brings different layers of flavors and unique combinations.  This is the way that I want to eat every single day and at this rate, I just very well may!

A few notes on the Chard and Saffron Omelette:

I did not get 4 omelettes from this recipe – I got two large omelettes and that worked fine.

Be generous with your seasoning – sea salt and cracked pepper – have at it!

I would consider adding a touch more of saffron – my gorgeous saffron came from Abu Dhabi and I hoard it but this is a recipe worth digging into the hoard.  I used to travel to the UAE and many of my spices were brought back from there!

I used Dill Pollen from Pollen Ranch instead of fresh dill and it was exquisite.

Another interesting note is that with Ottolenghi, I rarely have the urge to adapt, change or otherwise alter – I stick to his recipes to the last phenomenal bite.

4.0 from 1 reviews
Chard and Saffron Omelette by Ottolenghi
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
Perfect at any meal, it seems most well-suited for a leisurely brunch!
  • ½ lb (1 medium) waxy potato, peeled and cut into ⅜ inch dice
  • 1 cup water
  • pinch of saffron threads
  • ¾ lb Swiss Chard stalks and leaves, shredded
  • salt and pepper to taste (be generous)
  • 2 tbsp lemon juice
  • 1 garlic clove, crushed
  • 5 eggs
  • ¼ cup milk
  • ⅔ cup chopped herbs (tarragon, dill, parsley) - I did ⅔ of tarragon & parsley and then a pinch of dill pollen
  • vegetable oil
  • ½ cup creme fraîche, cold
  1. Put the potatoes, water and saffron in a large pan and bring to a boil.
  2. Simmer for 4 minutes, then add the chard and some salt and pepper.
  3. Continue cooking, covered, for 10 to 15 minutes, or until the potato is soft.
  4. Drain out any excess liquid that is left in the pan.
  5. Off heat, add the lemon juice and garlic.
  6. Leave to cool.
  7. Whisk together well the eggs, milk, herbs and some salt and pepper.
  8. Pour 1 teaspoon of oil into a hot, 9-inch nonstick frying pan, then use one-quarter of the egg mixture to make a thin round omelette.
  9. Transfer to a paper towel.
  10. Make three more omelettes in the same way.
  11. Leave to cool down.
  12. Divide the cold creme fraîche among the omelettes, spreading it over half of each.
  13. Taste the chard mixture and adjust the seasoning, then spread generously over the creme fraîche.
  14. Fold each omelette over in half, then fold again to get a fan shape.
  15. Allow the chard mix to show at the open side.
  16. If you are preparing ahead: Arrange the omelettes in a lightly oiled ovenproof baking sheet. (Keep in the fridge if making ahead.)
  17. When ready to serve, preheat the oven to 325 degrees.
  18. Place the omelettes in the oven for 5-8 minutes or until hot.
  19. Serve at once.
  20. I popped an extra dab of creme fraiche on top too!

Other recipes from Ottolenghi that have been FAVES:

Lemon and Eggplant Risotto

Fennel and Pear Crostini

Quinoa, Fennel and Pomegranate Salad

on Foodies Unite – Quinoa, Bread & Tomato Salad

Stay tuned for more coming!  Eat WELL, Darlings and make sure you tell me allllllll about it!

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About Kimberly Moore - The Hungry Goddess Herself

6 Responses to “Chard and Saffron Omelette by Ottolenghi”

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  1. This sounds amazing!! Definitely wanting to try this out, It sounds very healthy too which is always a bonus, right?

  2. Healthy Goddess says:

    I have the great fortune to eat this incredible dish. The combination of flavors was something I hadn’t experienced before. I encourage everyone to try this recipe.


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