1/2 bunch chard leaves, stemmed and cut into bite-size pieces
6 large eggs
6 green onions or 3-4 spring onions, finely chopped
4 tablespoons snipped fresh herbs such as chives, flat-leaf parsley, dill, mint
1/3 cup cooked chickpeas
freshly grated nutmeg
3 tablespoons olive oil
1 tablespoon butter
sea salt and pepper to taste
1. Put the washed chard with only the water clinging to its leaves in a large pan, cover, and cook over medium heat, stirring occasionally, for about 10 minutes or until wilted and tender. Tip into a colander resting in the sink and let cool. When cool enough to handle, use your hands to squeeze out all excess moisture.
2. Beat the eggs in a large bowl then add the chard, onions, herbs, chickpeas, nutmeg to taste, and salt and pepper to taste and set aside. Preheat broiler to high.
3. Heat a 10-inch skillet with an oven-proof handle over medium-high heat. Add the oil and swirl around so the sides and bottom are well covered. Add the butter and heat until sizzling, swirling the skillet.
4. Pour the egg mixture into the skillet and immediately use the back of a wooden spoon to smooth out; reduce the heat to medium-low. Cook for 5 minutes, or until the base is brown, using a fork to draw the uncooked egg on the surface to the center. When the base and side are set, but the top is still runny, transfer the omelet to the broiler and cook 4 inches from the heat, for 5 minutes, or until the top is set without any raw egg is visible.
5. Invert the omelet onto a serving plate and use paper towels to mop up any oil on the surface. Set aside then cut into wedges and serve warm or at room temperature.