argentine

Tucuman Style Chard Omelet with Roasted Red Pepper Salad

Name: Tucuman Style Chard Omelet with Roasted Red Pepper Salad
Yield: 1 serving
Cuisine: argentine
Ingredients: 150 g eggs; 180 g swiss chard, chopped; 15 g olive oil; 180 g red bell pepper; 40 g onion, thinly sliced; 10 g red wine vinegar; 1 g dried oregano; 2 g salt; 1 g black pepper; 35 g crumbled feta cheese

This roasted dish pairs swiss chard, chopped with red bell pepper, red wine vinegar and eggs. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch

Easy

Balanced High satiety Vegetarian Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

34 g Protein

27 g Carbohydrates

42 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

150g eggs 215 kcal
180g swiss chard, chopped 45 kcal
15g olive oil 133 kcal
180g red bell pepper 56 kcal
40g onion, thinly sliced 16 kcal
10g red wine vinegar 8 kcal
1g dried oregano 3 kcal
2g salt 0 kcal
1g black pepper 3 kcal
35g crumbled feta cheese 141 kcal

Cooking instructions

Roast the red pepper directly over a gas flame or under a broiler until blackened; cover 5 minutes, then peel and slice.
swiss chardolive oilsalt
Heat 1 tsp olive oil in a nonstick skillet over medium heat. Saute chard stems 2 minutes, add leaves and cook until wilted; season with salt and pepper.
eggsswiss charddried oregano
Whisk eggs with oregano. Add chard to the eggs and stir to combine.
eggsolive oil
Add remaining olive oil to the skillet, pour in the egg mixture, and cook 4-5 minutes until mostly set.
Flip the omelet and cook 2-3 minutes more until set through.
onionred wine vinegarsalt
Toss roasted pepper with vinegar, a pinch of salt, and sliced onion. Serve alongside the omelet.