salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon shallots, finely chopped
1 cup baby rainbow chard, chopped
2 tablespoons goat cheese*
1 fresh basil leaf, julienned
Beat the egg and the egg white together in a small bowl. Season with a pinch of salt and a little pepper.
Prepare a small frying pan with a light layer canola oil or nonstick cooking spray. Add the beaten eggs and place on medium heat. Cook for 3-4 minutes, or until the bottom has set. Flip the egg with a spatula and cook for 2-5 minutes more, or until the omelet has cooked through. Slide the cooked eggs onto a plate and set aside.
Place the olive oil in the frying pan on the stove over medium-high heat. Add the shallots and cook for 1 minute. Add the chard and cook 4-6 minutes more, or until the chard becomes tender. Season with salt and pepper to taste.
Spoon the sautéed shallot chard mixture in the middle of the reserved, cooked eggs. Crumble the goat cheese on top, if using, and fold the egg shell over to close the omelet around the chard filling. Top with fresh basil and enjoy! From www.meatlessmonday