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Green Apple, Cheese & Chard Baked Omelet

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Use a skillet with an ovenproof handle, and be careful when setting it out, the handle will be hot. Excellent hot or at room temperature. Reheats well.

1 bunch (5 stalks) chard, stems and leaves separated
Good tasting extra-virgin olive oil
2 medium onions, cut into 1-inch dice
Salt and fresh-ground black pepper
1 large garlic clove, minced
1/4 cup water
1/2 of a large Granny Smith apple, peeled, cored and cut into 1/2-inch dice
5 large eggs
3/4 cup milk
1/8 teaspoon fresh-grated nutmeg
1/8 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1 cup fresh grated Parmigiano-Reggiano, Asiago or Fontinella cheese
1 cup shredded Muenster or Monterey Jack cheese

1. Preheat oven to 350ºF. Chop the chard stems into 1-inch pieces, then chop the leaves the same way. Film a 10-inch skillet (with an ovenproof handle) with oil, and heat over medium-high. Add the onions, chard stems, and a little salt and pepper. Sauté them to a golden brown.
2. Stir in the garlic and chard leaves in 2 batches. As the first batch wilts, add the second. Add the water and stir over medium-high until the leaves look like cooked spinach and the liquid is evaporated. Stir in the apples and remove the pan from the heat.
3. Beat together the eggs, milk, nutmeg, salt, pepper, and 2/3 of each of the cheeses. Pour the mixture over the cooked greens. Sprinkle with the remaining cheeses, cover with foil, and bake for 30 minutes. Uncover and bake 10 to 15 minutes more, or until a knife inserted in the center comes out with only a few bits of creamy egg and cheese clinging to it.
4. Let the omelet stand 5 to 10 minutes before cutting it into wedges.
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I'd be happy to. I first arrived at Ft. Benning, GA in May, 1967 to go through Infantry Officers Candidate School (OCS). I graduated as a 2nd Lt. in November and went right into Airborne School the next day. So I did a lot of pretty dangerous things while I was there, and then reported to the 82nd Airborne up at Ft. Bragg. The next year I came back to Benning for Ranger School and did plenty of much more dangerous things. ALL WITHOUT EVER SEEING THE INSIDE OF MARTIN ARMY HOSPITAL, thank you! ☺

So yes, I think of Ft. Benning as one of my homes-away-from-home, and very fondly. ☺


@patsquire, forgot to answer, 87!


@patsquire,,well actually I was hoping you remembered some of those things and you would tell me if you did.


How old? Nah, just how many good memories you have!


@patsquire. I met my late husband there. I worked at Harmony Church field office of the Red Cross and Sand Hill, aptly named Andrew also at Martin Army Hospital, when it was brand new, now it has been replaced. Gee, it sure tells how old I am,,,...?


Hi Mary. Yes, I spent a lot of my time in the Army at Ft. Benning. I love that place.




This made me so hungry when I was doing this puzzle. Unfortunately I already had fixed my supper, but saved the recipe. Thanks. ,ary


@patsquire.U.S. Army Airborne Infantry Ranger. You must have been at Ft. Benning, Ga. I worked at Martin Army Hospital and before that at the Red Cross at Harmony Church and also Sand Hill. Met my late husband while at the Red Cross.


Yep. One of my specialties is Julia Child's quiche Loraine from her epic classic cookbook. But I only followed the recipe exactly one time. After that I cut down on the butter drastically and tweaked a couple of other things. Your omelet here would make a fine quiche. One night in a fancy restaurant on business trip I had a piece of quiche as an appetizer. It was so good I ordered a whole quiche for my entree!


Well, that would be pretty much any omelet, wouldn't it? LOL!


Put a pie crust under it and you've got yourself a quiche.


Looks delicious :-)

Thank you.

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