Rinse chard and shake dry. Cut out stems and cut into fine strips. Chop leaves and chop very small. Peel and finely chop garlic and onion. Wash and dry the parsley and chop finely as well.
Heat a little oil in a frying pan. Stir-fry the chard stems, garlic and onion in it for four to five minutes. Add parsley and chard leaves and fry for another three minutes.
Remove the vegetables from the heat. Season with pepper and salt. Whisk the eggs with the crème fraîche and cheese. Stir in the fried chard mixture.
Heat the oil in the frying pan and pour in the chard mixture. Do not stir! Fry at low temperature for about 7-10 minutes until the eggs are set and the omelet is firm.
Now slide the omelet onto a plate and invert it into the pan one more time. Fry for another five to eight until completely set.
Now slide the chard omelet onto a plate, cut into pie pieces and serve.
Preparation Tip:
The chard omelet can be eaten cold or hot!
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