2 T. butter
1/2 c. minced onion
8 c. coarsely chopped Swiss chard leaves
salt and pepper
8 eggs
1/2 c. shredded Parmesan
2 tsp. minced garlic
1 T. olive oil
shredded Parmesan and chopped tomato to serve
Preheat oven to 400 degrees
Melt butter in a 10 inch ovenproof skillet over medium heat. Add onion and cook until softened.
Add chard, tossing until it wilts. Season with salt and pepper. Transfer to a plate to cool.
Whisk eggs, garlic and Parmesan. Fold in the cooled chard.
Wipe out the skillet. Heat the oil in the skillet until it shimmers. Add the egg mixture. Stir gently with a fork to distribute the chard. Cook omelet until eggs are set around the edges.
Place skillet in hot oven and bake until eggs are firm, 8-10 minutes.
Slide onto a plate. Serve with a sprinkle of fresh cheese and diced tomatoes.