Recipe: Flat omelette with chard stems and greens

1 Remove the greens, then break the stems by hand into large chunks (6 cm or 7 cm), this way you'll get the stringy bits out.

2 Rinse thoroughly in clear water, then cut the stems into fine julienne (thin batons) on one hand and the greens into chiffonade (finely sliced) on the other.

3 In a saucepan, pour 1 fl oz (3 cl) of olive oil, let it heat a little, then add your chard stems, salt and pepper, then cover and let them sweat gently for 5 minutes. After this time, add the greens uncovered, turning up the heat for 2 minutes (to release the plant water). Then add the garlic and remove from heat while covering.

4 Break your eggs into a mixing bowl, then salt (lightly), pepper and beat quickly with a fork. Then add your chard mixture.

5 Heat 2 medium non-stick pans with a little olive oil, then pour your mixture evenly into both. Let it set for 4 minutes, then cover your pans for 2 more minutes.

6 Slide your omelettes onto 2 nice plates or dishes and sprinkle with fried onions or toasted pine nuts. During a tasting test, I came across an excellent olive oil that arrived from Kabylia, so if you see this oil on shelves, don't hesitate to try it.