Rainbow Chard Omelette

Yesterday I bought some pretty rainbow chard at Wegmans, and I also had the rest of a box of silken tofu leftover from the substitution I did for egg yolks in the babka recipe I tested for Peter Reinhart, so for dinner tonight I googled “chard silken tofu recipe” for ideas on how to use these two items for dinner. And guess what I found? Chard-Filled “Omelette” on Cupcake Punk! So that is indeed what I made for dinner tonight.

The only problem was I’d used a quarter of the box of silken tofu already and although I have another box, opening it would leave me in the exact same position I was already in: three quarters of a box of leftover silken tofu I have no idea what to do with. So I pondered this predicament for a few minutes and then realized I had some leftover cheeze sauce that was sort of the same consistency as mushed up silken tofu. So I substituted the same weight in cheeze sauce as I was missing from the tofu box. At first I also omitted the nutritional yeast and salt, both of which are in the cheeze sauce, but when I tasted it, it was too tahini-y so I added them in their full amounts anyway and liked it better. I won’t bother writing up the recipe, but here are some pics:

Pouring the “batter” into the frying pan:

Toping with the chard:

Folding the omelette:


I don’t know that tsukemono is a traditional accompaniment to omelette, at least outside Japan, but I’m obsessed with the “sweet cucumber” tsukemono I made last week and am eating them with everything. I plan on making them again as soon as they are all gone and this time I’ll document it for you. It’s actually very much like an American pickle, and isn’t very sweet. It IS yummy.

Anyway, that worked out perfectly – thanks, Jes!

Last night I made a caramelized onion, sun-dried tomato, and soy pepperoni pizza for dinner:


Today my 00-style flour was delivered. I’ve been using various Peter Reinhart recipes for pizza dough for ages now but I think I’m going to try to make up my own pizza dough recipe. It’s not that I don’t love his recipes, it’s just he never uses Italian flour and I wanted to play around with it. I’ll let you know how that goes.

I’ve gotten a few requests for the skillets and a couple for the bread pan, so I’ll do a random drawing for each Friday evening. I wish I had skillets to give to everyone – now I feel bad I don’t have more to offer!


  1. Jes Said,

    April 15, 2009 @ 11:13 am

    Your omelet looks waaaay better than mine. I just fail at the folding over part! I have a bag of chard in my fridge right now–I love the sweet, greenness of it! Glad the recipe worked out well, cheezy sauce sounds like a perfect addition to the batter.

  2. Ksenia Said,

    April 19, 2009 @ 11:06 am

    I don’t know why my omelettes never turn out well 🙁 They always stick to my pan, and I finish with something closer to a scrambled egg than an omelette >.< Anyway, I will go on trying it! =)

  3. Melissa Said,

    April 22, 2009 @ 9:21 pm

    I request a post about caring for your cast irons! I have a couple and the one I use most I can never keep seasoned. I think part of the reason why (besides the husband washing it with soap when I’m not looking) is that I don’t spray it w/oil after washing. I don’t keep paper towels on hand and don’t feel like dirtying a towel every time I spray it to wipe the excess oil off. What is your method?

  4. renae Said,

    April 27, 2009 @ 2:49 pm

    Melissa, I’ll put up a whole post on caring for cast iron very soon. In the meantime, if I think my pan is a little dry and I want to oil it before putting it away, I just spritz it lightly with oil from a mister; I don’t waste a paper towel.

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