Cannes Omelette

Cannes Omelette
Ingredient (for 2 )
- 4 eggs
-160 g onion, finely sliced
-5 tbsp olive oil
- 800 g Swiss chord leaves, ribs removed, coarsely chopped
thyme flowers or dried thyme
-1 tbsp chopped parsley
- 2 tbsp grated Parmesan cheese
- 6 basil leaves, chopped (optional)
garlic clove, crushed
salt and pepper
-1 tbsp fresh breadcrumbs

Step by step
1. Put the onion in a 2 liter saucepanwith2 tablespoonsof the oil.
2. Cook for about 5 minutes or until the onion istransparent.
3. Add the chard and cook for about 20 minutesmore, so that the water contained in the chard evaporatescompletely.
4. Drain the onion and chard on absorbent paper.Beat the eggs with a pinch of thyme flowers or dried thyme,the parsley, grated Parmesan, chopped basil if used, and thegarlic.
5. Season with salt and pepper. Add the onion and chard,and mix thoroughly.
6. Heat the remaining oil in a 20 cm (8 inch) frying pan over amedium heat. Pour in the egg mixture. Stir with a fork, thencook over a low heat, without stirring, until the omelette isset.
7. Sprinkle with the breadcrumbs.
8. Put the plate upside down over the pan, turn the pan and plate together so that theomelette falls out on to the plate, and slide the omelette backinto the pan.
9. Cook for 2 to 3 minutes more. Reverse theomelette on to the plate again, and serve.

Source : Roger Verge Cuisine of the sun