Green Apple, Cheese, and Chard Oven Omelet

My daughter's favorite cookbook is The Splendid Table's How To Eat Supper, by Lynne Rossetto Kasper and Sally Swift. She made this last night and was pleased with the result. She used more apple than the recipe calls for ...

Green Apple, Cheese, and Chard Oven Omelet
Adapted from The Splendid Table’s How to Eat Supper by Lynne Rossetto Kasper and Sally Swift

Serves 3 to 4

1 bunch Swiss chard, chopped, stems and leaves separated
olive oil
2 medium yellow onions, diced
1 garlic clove, minced
1/4 cup water
1/2 Granny Smith apple, peeled, cored, and diced
5 large eggs
3/4 cup milk
1/8 tsp nutmeg
1 cup grated Parmigiano-Reggiano, Asiago, or Fontinella cheese
1 cup shredded Muenster or Monterey Jack cheese
salt and pepper

Preheat the oven to 350 degrees. Heat oil in an ovenproof skillet over medium-high heat. Add onions, chard stems, and a little salt and pepper. Saute until onions are golden brown.

Stir in garlic and chard leaves. Add water and stir until leaves are very wilted and the liquid has evaporated. Then stir in apple and remove from heat.

In a bowl, beat together eggs, milk, nutmeg, salt, pepper, and 2/3 cup of each of the cheeses. Pour over vegetables. Sprinkle with the rest of the cheese, cover with lid or foil, and bake for thirty minutes. Uncover and bake for 10 to 15 minutes more, or until a knife inserted in the center comes out almost clean.

Let omelet stand for five to 10 minutes before serving.