Recipe: Flat Omelette with Swiss Chard Ribs and Greens

1 Remove the greens then break the ribs by hand into large chunks (6 cm or 7 cm) thus you will remove the filaments.

2 Wash this with clear water, then cut the ribs into fairly fine julienne (sticks) on one hand and the greens into chiffonade (finely sliced).

3 In a pot pour 3 cl of olive oil let it heat a little then add your Swiss chard ribs, salt and pepper then cover and let sweat gently for 5 minutes, at the end of this time add the greens uncovered by turning your heat higher for 2 minutes (vegetable water) then add the garlic and remove from heat by covering.

4 Break your eggs into a salad bowl, then salt (lightly) pepper and beat quickly with a fork, then add your Swiss chard compote.

5 Heat 2 medium pans (non-stick) with a little olive oil then pour your preparation equally in 2, let it set for 4 minutes, then cover your pans for 2 additional minutes.

6 Then 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 came to us from Kabylie, so if you see this oil at market stalls do not hesitate to try it.