Contributed by (Recipe adapted from “Suite 101” at http://french-farmhouse-cooking.suite101.com)

Ingredients

11/2 lbs Chard leaves only
4 Tbs Olive oil
1 large Onion, thinly sliced parallel to the core
5 fresh Eggs
Sea salt and freshly ground Black pepper to taste
Niçoise olives for garnish (optional)

Instructions

Wash chard and pat dry. Slice into thin ribbons. Steam the chard until wilted. Drain and press out any excess liquid with the back of a spoon. In a large frying pan over medium-high heat, add 2 Tbs of the olive oil and sweat the onions until soft, about 10 minutes. Add the drained chard and cook until the leaves are tender, another 2-4 minutes. Meanwhile, in a large bowl, beat the eggs and season with salt and pepper. Fold in the chard mixture. In a large non-stick frying pan over medium-high flame, heat the remaining 2 Tbs of oil. Pour in the egg mixture and immediately reduce the heat to medium-low. Cover and cook until the egg mixture is set around the edges. The middle should be almost set. Loosen the edges of the omelette and slide it onto a large plate. Invert the frying pan over the omelette. Hold the pan and plate firmly together and invert. Lift the plate off and continue cooking for another 2-3 minutes. To serve, slide the omelette onto the serving plate, or serve individual wedges. Garnish with Niçoise olives if using. This omelette is equally good served hot or at room temperature.

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