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"brother victor-Antoine kindly shared some other classic recipe from the south of France—this one is for a tasty omelet this is made with swiss chard. trucchi is generally flat and thin and can be reduced into 2 or extra portions. brother victor says he normally serves the quantity given here for two even portions, even though he says the french now and again reduce it into smaller slices which can be served as hors d'oeuvres." –Madeline Scher FOLLOW THE NEXT PAGE TO WATCH THE METHOD IN VIDEO Ingredients Salt 1 bunch (about 6 leaves) Swiss chard, washed and trimmed, stems removed and reserved for another use, coarsely chopped 5 large eggs Freshly ground black pepper 4 cloves garlic, crushed 3 to 4 tablespoons extra virgin olive oil from Ganagobie Abbey or other young, fresh, fruity olive oil . Method Deliver a medium pot of salted water to a boil and blanch the chard till gentle, 2 to 3 mins. drain very well. when cool, clutch a handful or two at a time, and squeeze the