Chard and Onion Omelette

This recipe was particularly great for me to make at the time because I had EVERYTHING I needed. Eggs from the chickens, herbs and chard from the garden...

It's also one of those things you could have at any time of day, for any meal: breakfast, lunch or a light dinner with a salad.

It's so nice to just run outside and get what you need!

We keep onions around and of course there's always the staples of salt, pepper, olive oil, Parmesan, and Swiss cheese (ok, so the last two may not be staples for everyone...).

Chard and Onion Omelette

From Vegetarian Cooking for Everyone by Deborah Madison

Makes 1 10-inch omelette, serves 4-6

3 T olive oil

1 large red or white onion, quartered and thinly sliced crosswise

1 bunch of chard, leaves only, chopped

salt and freshly ground pepper

1 clove garlic

6-8 eggs, lightly beaten

2 T chopped parsley

2 T chopped basil

2 t chopped thyme

1 c grated Gruyere

2 T freshly grated Parmesan

Heat 2 T olive oil in a 10-inch oven proof skillet, add the onion, and cook over low heat, stirring occasionally, until completely soft but not colored, about 15 minutes. Add the chard and continue cooking, stirring occasionally, until all the moisture has cooked off and the chard is tender, about 15 minutes. Season well with salt and pepper.

Meanwhile, mash the garlic in a mortar and pestle with a few pinches of salt (or mince finely together), then stir it into the eggs along with the herbs. Combine the chard mixture with the eggs and stir in the Gruyere and half the Parmesan.

Preheat the broiler. Heat the remaining oil in the skillet and, when it's hot, add the eggs. Give a stir and keep the heat at medium-high for about a minute, then turn it to low. Cook until the eggs are set but still a little moist on top, 10 to 15 minutes. Add the remaining Parmesan and broil 4 to 6 inches from the heat, until browned.

Serve in the pan or slide it onto a serving dish and cut it into wedges.