Made with fresh ingredients from your garden or the farmer's market. Fresh and delicious.
Wash all the vegetables and set on a cotton towel to dry.
Chop the chard and set aside. Next, chop the squash and set aside. And finally, chop the remaining vegetables and set in a dish together.
Heat the olive oil in a heavy skillet (or omelet pan with a lid). Sauté chard until it's soft, but the color is still bright. Remove from the heat and set aside.
Add the butter to the pan, then cook the squash, letting it brown a bit on the sides.
Once the squash starts to brown, add the bell pepper, onion and tomatoes. Cook, stirring constantly, for about 2 minutes.
Remove from the heat and set aside.
Beat the eggs with 1 teaspoon of cold water. Pour the eggs into a medium hot pan and cook until the edges start to curl. Place a lid on the pan and cook on low heat for about 3 minutes.
Lift the lid and add 1-2 Tablespoons of parmesan, spread evenly over the top. Replace the lid and continue to cook until the cheese starts to melt.
Remove the lid and spread the chard, then the vegetables evenly over one half of the circle.
Carefully fold the egg over the vegetables creating a half moon shape.
Sprinkle the top with more parmesan, then cut and serve hot.
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