Chard and saffron omelettes from Plenty (page 142) by Yotam Ottolenghi

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Notes about this recipe

  • treay on November 26, 2024

    This is a simple yet very tasty recipe that I adapted a bit. I couldn't find any chard, so I used baby spinach leaves instead, and cooked them in the Catalan style with pine nuts and sultanas. The combination was amazing!

  • DePollepel on August 29, 2021

    delicious, as cold lunch or main meal with some sausages if desired

  • suzhecker on February 08, 2019

    I’ve made this several times and absolutely love it. The flavor combination is unique and delicious. My husband loves it too.

  • wcassity on December 16, 2018

    Very tasty. Quite a bit of work, but all the flavors and textures come together very well. Can’t say I tasted the saffron.

  • twoyolks on June 12, 2015

    This was quite good. I'd probably cut back a little on the lemon juice in the future as it was a bit strong. The tang of the creme fraiche really went well with the eggs and greens. I'll second that it looked messy and the omelettes themselves started to fall apart but it worked anyway. I substituted marjoram for dill and it worked well.

  • veronicafrance on December 20, 2011

    We made this with some red chard. It looked a mess when served, but it was really delicious -- I loved the combination of flavours, very unusual. Quite quick to make too. I don't know why it's listed as a starter, we ate it as a main course.

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