Wash the Swiss chard leaves and chop them coarsely, then leave them soaking in cold water.
Sauté ham in a little olive oil.
Add sliced mushrooms, thinly sliced onion and garlic to pan.
Whisk eggs with a bit of water, add them to the pan and cook, tilting the pan to cook the eggs evenly.
Put thinly sliced cheddar on top.
Fold omelette in half and continue to cook until the cheese is melted.
As soon as the cheese is melted, serve the omelette immediately with toast and coffee.
Radish leaves are wonderful cooked into an omelette and served with toasted Multigrain Bread. They are also very good in place of spinach in "Eggs Fauxrentine".
We watched a wonderful YouTube video youtube.com/watch?v=uwjcu6dIiQw of Jacques Pepin making two kinds of omelettes: country-style and classic French. He said, "one is not better than the other. It's just a different technique, a different taste, a different look". Following Pepin's excellent instructions we made this country-style mushroom omelette. (Please see another mushroom omelette made with oil-infused mushrooms.)
We began by frying sliced mushrooms in butter until they were golden.
Once the mushrooms were ready, they were removed and set aside. More butter went into the pan to brown. As the butter was melting, the egg was beaten well.
The beaten eggs were poured into melted browned butter.
We used the tines of a fork to pull the eggs into the centre of the pan.
The eggs were then folded in half and the French country-style omelette was ready.
The reserved mushrooms were scattered overtop and the omelette was ready.