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Tuesday, March 22, 2011

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.










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