Yesterday morning I went out and cut — or broke off, actually — two or three dozen chard leaves for our lunch. I had decided to make an omelet filled with sauteed chard, onions, garlic, and bacon (lardons fumés).
The first step was to wash and trim the chard leaves. I used only the green parts of the leaves, putting the long white leaf ribs and stems aside for another day. Then I chopped the green leafy chard fairly finely, along with two small onions and three cloves of garlic. I cooked all that with a package of lardons fumés (smoked pork belly cut into chunks) in olive oil.
I kept that filling mixture warm while I beat 6 eggs in a bowl and grated some Gruyère cheese. I cooked the eggs on low temperature in a non-stick pan in olive oil. As they started to cook and set on the bottom, I sprinkled the cheese over the top.
The top of the omelet wasn't yet cooked and the cheese still wasn't melting when I quickly reheated the filling mixture and put it, hot, on top of the partially cooked eggs, in a line down the middle. Then I could fold up the sides of the omelet, and the hot chard mixture could finish cooking what became the inside of the filled omelet, and also melt the cheese. It worked and the eggs were cooked but not dry, giving us a moist, tender omelette aux blettes. I was pretty generous with the chard filling...