Nathalie’s Chard and Onion Omelet



chard, leaves only              

2 T. chopped basil

4 T olive oil                           

2 T. chopped parsley

1 large onion, thinly sliced

2 tsp. thyme leaves

salt and pepper                   

1 C grated Gruyere cheese

1 clove garlic                        

2 T. grated Parmesan

4-6 eggs, lightly beaten



Slice chard into narrow ribbons. 


Heat half the oil in a 10-inch pan.  Add the onion and cook over a low heat, stirring occasionally, until it’s completely soft, but not colored, about 12 minutes.  Add chard and continue cooking, stirring occasionally, until all moisture has cooked off and the chard is tender, about 15 minutes.  Season with salt and pepper.


Meanwhile, mash the garlic with a few pinches of salt and combine with the eggs and herbs.  Let stand to absorb the flavors. Preheat the broiler.  Combine the chard mixture with eggs, stir in the Gruyere and half the Parmesan.  Heat the remaining oil in the skillet and when hot, add the eggs.  Give a stir and keep the heat medium-high for about a minute, then lower.  Cook the eggs gently, occasionally shaking the pan back and forth. 


When set, but still a little wet on top, add the remaining cheese and place under broiler until browned.  Remove and serve.