Sure, an omelet is a great breakfast. But it’s also terrific for lunch or even in the evenings for a quick dinner. An omelet is mostly about technique: scraping the eggs back from the edge of the pan, then folding the omelet over. If you don’t get it perfect the first time, remember that there’s nothing wrong with scrambled eggs!
2 tablespoons organic duck fat, preferably Fatworks
2 tablespoons minced red onion
1/2 teaspoon fennel seeds
2 ounces Swiss chard leaves, stemmed and chopped (about 1/2 cup)
1 teaspoon minced fresh oregano leaves
1/4 teaspoon Himalayan or Celtic sea salt
1/4 teaspoon ground black pepper
2 large eggs, well beaten
1. Melt the duck fat in a small skillet set over medium-low heat. Add the onion and fennel seeds and cook, stirring occasionally, for 20 seconds, or until the seeds begin to pop.
2. Add the chard, oregano, salt, and pepper. Stir well over the heat for 1 minute, or until the chard has just wilted.
3. Pour in the eggs. Cook undisturbed for 1 minute. Use a rubber spatula to pull the cooked bits from the perimeter toward the center, letting more of the uncooked egg flow into place. Cook about 1 minute, then repeat this operation. Cook about 1 more minute, or until the eggs are just about set. Fold the omelet closed and slip it from the pan to a plate.
Omit the duck fat. Instead, scoop out 2 tablespoons marrow from a cooked bone, melt it in the skillet, and use it to cook the omelet.