I like chard, that sometimes maligned poorer cousin of the spinach, but it can be a little overpowering in its earthiness. I think it needs absolutely to be matched by other strong flavours to mellow it out a bit. If you are wondering what to do with the chard in your veg box (I don’t know many who buy it in the shops), or you fancy a bit of an adventure with a new veg then this omelette with its bold olives, sharp feta and barely cooked garlic is the easy supper treat for you.

It takes under 30 minutes and is a sure fire winner in our house, full of flavour and freshness.

Ingredients
1 medium onion
handful black pitted olives (super plain, tinned are best here, no kalamatas here please)
4 medium eggs
two big handfuls of chard
2 medium cloves garlic
splash balsamic vinegar

1 chop onion into thin strips (cut in half top to bottom then slice across thinly)
2 in a frying pan, sautee the onion gently in a 10cm pool of oil and a mean splash of balsamic (about a tablespoon)
3 after about 10 minutes wash chard, chop olives add to pan
4 crush garlic into pan and mix well, cover with a flat baking tray and cook for 3 minutes until chard is properly wilted
5 meanwhile beat eggs, S&P the mixture and put the grill on
6 add eggs to pan (when chard is done) and crumble feta on top
7 cook on hob for a few minutes and finish off under the grill - serve with bread, salad and a nice table wine