Remove the green part of the chard leaves, keeping the white ribs for another meal. Wash the leaves in three lots of water and drain them well. Cut them roughly into ribbons with scissors.
Put the finely-sliced onion in a medium saucepan with 2tablespoons olive oil, and allow to cook for 5 minutes. Add the chard and cook gently for about 20 minutes until the moisture contained in the leaves has evaporated completely. Season with salt and pepper.
Break the eggs into a large bowl and add the Parmesan cheese, thyme, parsley, basil and the half clove of garlic scored with the prongs of a fork. Season with salt and pepper and beat everything together thoroughly with a fork.
Drain the oil from the chard and onions and add them to the beaten eggs in the bowl. Mix them together thoroughly and taste for seasoning. Put the remaining 3tablespoons of olive oil in a frying-pan and heat gently. When a blue haze rises, pour in the egg mixture. Stir once with a fork, then leave to cook undisturbed until the upper part is just beginning to set. Sprinkle with the breadcrumbs and turn the omelette over. (The simplest way of doing this is to hold a flat plate over the frying-pan, turn it upside down and then slide the up-turned omelette back in the pan.) Cook for a further 2–3 minutes to brown the breadcrumbs, turn the omelette over again on to a plate and serve with the breadcrumbed side up.
Fresh young dry white or rosé wines (Côtes de Provence)