Chard and saffron omelettes

Preparation info
  • Serves


    • Difficulty


Appears in

By Yotam Ottolenghi

Published 2010

  • About

Anybody who’s been following my writing couldn’t help noticing how much I carry on about chard. These wonderful leaves belong to the same family as beetroot. When picked small they make a great contribution to leafy salads, both in flavour and with their magnificent red hue. But it is the large, mature deep-green leaves – with stalks ranging from white, to yellow, to red and orange – that I love so much. They are in season from June to August, and have a sharp and earthy flavour, not too do