Beet Omelet – Mangoldomelette

Clean the chard, shorten the stems, remove brown stalks and wilted leaves, rinse well.

In a large saucepan with lightly salted water, blanch for 15 min (depending on the quality of the vegetable, make a little longer). Drain and drain.

Soak the bread briefly in water, squeeze well. Peel the garlic clove and chop it.

Squeeze the cooled vegetables so that they are as free of water as possible. Cut the leaves and stems into thin strips and place in a suitable bowl.

Blend the eggs. Mix with the garlic, spices, bread and cheese. Stir into the chard.

Heat the oil in the omelet pan. Pour in the egg-vegetable mixture all at once, smooth it out, and bake on both sides over medium heat until golden brown.

Tip: Stock up on a variety of high-quality seasonings – it pays off!

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