Duck Egg Omelette with Swiss Chard

                       

1            small onion finely chopped

2            cloves of garlic finely chopped
1/2         tablespoon coconut oil

1/2         tablespoon raw or organic 
              butter

1/2         cup tomato puree , tomato 
              sauce or strained tomato

1-1 1/2   cups swiss chard, leaves
              separated from stems and
              chopped

1            duck egg or 2 organic
              free range  chicken eggs

Sea salt and pepper to taste

1/2         teaspoon turmeric 

2-3         tablespoon fresh chopped 
              herbs (cilantro, dill or parsley) 
              for garnishing

• Heat coconut oil then butter in a medium frying pan. 

• Saute onions in the oils until golden (about 3 minutes).  Add garlic and stir for less than a minute.

• Pour tomato sauce in the pan, and then add sea salt, pepper and turmeric and keep mixing for couple of minutes.

• Add swiss chard, cover, and lower the heat. Let chard cook in tomato juice until soft (about 3 minutes).

• Break the egg (eggs) inside the pan and let them set.

• Transfer to a plate and garnish with fresh herbs.