My Swiss Chard Omelet

• 1 swiss chard leaf
• 1/2 large shallot, minced (about 2 T.)
• 3 -4 fresh basil leaves
• 3 eggs, lightly beaten
• extra virgin olive oil or your favorite oil
• asiago cheese
• fresh ground black pepper
• crushed red pepper flakes (optional)

1. Rinse the chard very well to remove grit and sand; shake it to remove excess water.
2. Tear chard into bite-size pieces onto a plate.
3. Add a few T. filtered water to a large skillet. Place skillet over high heat and add chard and minced shallot.
4. Cover and let steam about 3 minutes.
5. While the chard is cooking, snip the basil leaves into the same small bowl containing the beaten eggs; mix through.
6. Remove lid from skillet and cook a bit longer until water in skillet is absorbed.
7. Add some of your favorite oil and heat it.
8. When the oil is hot enough, add the egg/basil combination. Tilt the pan to distribute the eggs evenly. Let cook a couple of minutes to set the eggs (if you want, you can cover the skillet at this point and use a lower heat because the contained steam will cook the eggs).
9. Add pepper and asiago cheese to taste. Add red pepper flakes if using.
10. Cook a moment longer - just enough to melt or soften the cheese.
11. Serve.

swiss chard leaf, shallot, basil, eggs, extra virgin olive oil, asiago cheese, fresh ground black pepper, red pepper

Taken from www.food.com/recipe/my-swiss-chard-omelet-414456 (may not work)