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Chard and cheddar omelet from The Bon Appétit Fast Easy Fresh Cookbook by Barbara Fairchild and Bon Appétit Magazine Editors

  • Swiss chard
  • eggs
  • cheddar cheese

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Notes about this recipe

  • Delys77 on February 05, 2013

    Pg 501 I would definitely repeat this simple and very quick recipe. I used spinach as I was out of chard and it was very nice, especially with the addition of hot sauce. This makes a modern style stuffed omelet that is quite filling. Be very careful of the salt however as mine was a little over salted because the hot sauce I used was salty, plus the cheese, and the 1/4 tsp of salt in the eggs, all together it was a little too much.

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