1 lbs. chard leaves
3 teas. olive oil
8 eggs, beaten with salt and pepper
1/2 cup finely grated Parmesan
1/2 cup white bread crumbs, moistened with 1/2 teas. olive oil

Wash the chard and remove the thick stalks, all the way up. Sweat the chard with clinging water over medium heat until the chard is wilted and gives up its water. (Like you would with fresh spinach.) Cool the leaves and squeeze out all the liquid from the chard. Chop coarsely.

Sauté onion in one teas. olive oil over low heat until just tender. Remove from heat and cool. Add to chopped chard.

Using a nonstick skillet, heat two teaspoons olive oil over medium high heat, until almost smoking. Add eggs, swirl pan slightly, and when eggs begin to set, pull back sides to let uncooked eggs reach the heat.

Place chard and onion mixture evenly on top and sprinkle with Parmesan. When almos set, sprinkly evenly with bread crumbs. Flip omelette (either like a flapjack or by inverting on a plate and sliding back into the pan.) Cook until omelette is set. Serve by inverting once again so the bread crumbs are on the top. Serve hot, warm or cold.