An inside-out omelette is basically a fancy way of saying scrambled eggs with veggies. However, there is a specific technique to cooking these scrambled eggs. You don’t want to over scramble while they are cooking on the pan. Instead, this is a delicate folding process where less is more. The less you move around the egg on the pan, the better they turn out.
The almost caramelized onions pair with the colorful swiss chard greens and mushrooms so nicely, you’ll want to make this every day for breakfast. I hope this will have you looking at breakfast in a whole new light.
What You’ll Need:
- 1 small onion, or half large, halved and sliced
- 4 leaves swiss chard, washed and chopped leaving stems aside
- 4-5 small white button mushrooms
- 2 T butter for frying
- 2 pastured eggs
- sea salt and freshly cracked pepper to taste
What to Do:
- Heat up a pan on the stove on medium heat. Add 1 T butter and let melt. Add your chopped onions and stir. Saute onions until browned and slightly translucent.
- Add mushrooms and stir. Saute until slightly wilted.
- Add chopped swiss chard with sea salt and pepper, mix. If your pan is getting a bit dry at this point, add a splash of water and cover with a lid to “steam” the vegetables slightly for a couple minutes. Remove lid and saute until everything is cooked and turn off heat.
- In a bowl, scramble your two eggs with salt and pepper, set aside. With a separate egg pan, heat up under medium-low heat. Add butter and wait until it starts to bubble.
- Add your scrambled eggs to the pan. Once the edges start to cook, gently drag them in to the middle with a spatula. Continue to fold your eggs gently and flip once or twice until it is cooked, but not dried out. This should only take a couple minutes. Remove from heat
- Plate your scrambled egg, topped with your sauteed vegetables and serve hot.