Swiss Chard, Bacon, and Goat Cheese Omelet

• 2 eggs
• Kosher or sea salt
• Freshly ground black pepper
• 2 or 3 Swiss chard leaves
• 1 slice bacon, cut into 1/4-inch slices
• 1 small shallot lobe, thinly sliced
• 1 teaspoon extra-virgin olive oil
• 1 ounce soft goat cheese, cut into small pieces

1. In a small bowl, whisk the eggs to combine and season generously with salt and pepper.
2. Remove the Swiss chard leaves from the stems, and discard the stems or save them for another use.
3. Stack the leaves, roll, and thinly slice.
4. (You should have about 1/2 cup lightly packed leaves.)
5. Set a small skillet, well-seasoned cast iron or nonstick, over medium heat, and scatter the bacon and shallot in the pan.
6. Cook, stirring occasionally, until the bacon is crisp and the shallot slices are lightly browned and tender, 3 or 4 minutes.
7. Add the Swiss chard and cook until the chard is wilted and shrunk, stirring occasionally, another few minutes.
8. Transfer the chard-bacon mixture to a plate.
9. Return the pan to medium heat and pour in the olive oil.
10. When it shimmers, pour in the eggs, swirling and tilting the pan so that the eggs fill the pan.
11. Let the eggs cook undisturbed until the bottom is just set, 1 to 2 minutes.
12. With a spatula, carefully lift one edge of the eggs and tilt the pan so that the loose eggs run underneath.
13. Scatter the chard-bacon mixture on one side of the omelet and top with the goat cheese.
14. Use a spatula to quickly lift the omelet from the other side and fold it over.
15. Transfer the omelet to a plate, and eat.

eggs, kosher, freshly ground black pepper, chard leaves, bacon, shallot lobe, extravirgin olive oil, goat cheese

Taken from www.epicurious.com/recipes/food/views/swiss-chard-bacon-and-goat-cheese-omelet-382503 (may not work)