Chard and Onion Omelet

Ingredients

• 3 tablespoons olive oil
• 1 large red or white onion, quartered and thinly sliced crosswise
• 1 bunch chard, leaves only, chopped
• Salt and freshly ground pepper
• 1 clove garlic
• 6 to 8 eggs, lightly beaten
• 2 tablespoons chopped parsley
• 2 tablespoons chopped basil
• 2 teaspoons chopped thyme
• 1 cup grated Gruyère
• 2 tablespoons freshly grated Parmesan

Directions

1. Warm 2 tablespoons oil in an oven-proof 10-inch skillet. Add the onion, keep the heat low, and stir now and then until it is fully tender without browning, about 15 minutes. Stir in the chard and cook it the same way, stirring occasionally, until the pan is dry and the greens are tender, about 15 minutes. Season with salt and pepper.
2. While the vegetables cook, crush the garlic with a few pinches of salt in a mortar, or mince the garlic and salt together very finely. Mix that into the beaten eggs with the herbs. Add the chard and onion to the eggs, then mix in the Gruyère and half the Parmesan.
3. Preheat the broiler. Put the remaining oil back into the skillet and heat it; once the oil is hot, pour in the egg mixture. Stir it once, leave the burner at medium-high for about a minute, and then reduce the heat to low. Let the omelet cook until the eggs are set and the top still looks slightly moist, 10 to 15 minutes. Sprinkle with the remaining Parmesan and broil 4 to 6 inches from the heat until the top is browned.
4. Serve the trouchia from the skillet, or slide it onto a serving dish and cut it into wedges. The browned, cheesy top and the golden bottom should both look ready for the table.