This traditional flat omelette can also be made with fresh spinach but chard leaves are typical in Provence. It is delicious served with small black Niçoise olives.
PREP TIME: 15 min
COOK TIME: 25 min
READY TIME: 40 min
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- 675 g/11/2 lb chard leaves without stalks
- 60 ml/4 tbsp olive oil
- 1 large onion, sliced
- 5 eggs
- Salt and freshly ground black pepper
- Sprig of fresh parsley, to garnish
1 Wash the chard well in several changes of water and pat dry. Stack four or five leaves at a time and slice across into thin ribbons. Steam the chard until wilted, then drain in a sieve and press out any liquid with the back of a spoon.
2 Heat 30 ml/2 tbsp of the olive oil in a large frying pan. Add the onion and cook over a medium-low heat for about 10 minutes until soft, stirring occasionally. Add the chard and cook for a further 2-4 minutes until the leaves are tender.
3 In a large bowl, beat the eggs and season with salt and pepper, then stir in the cooked vegetables.
4 Heat the remaining 30ml/2 tbsp of oil in a large non-stick frying pan over a medium-high heat. Pour in the egg mixture and reduce the heat to medium-low. Cook the omelette, covered, for 5—7 minutes until the egg mixture is set around the edges and almost set on top.
5 To turn the omelette over, loosen the edges and slide it on to a large plate. Place the frying pan over the omelette and, holding them tightly, carefully invert the pan and plate together. Lift off the plate and continue cooking for a further 2-3 minutes. Slide the omelette on to a serving plate and serve hot or at room temperature, cut into wedges.