6 tbsp olive oil
1 green onion, finely chopped
1 lb swiss chard, stems removed and leaves coarsely shredded
7 egg whites
1 clove garlic, finely chopped
salt and freshly ground pepper, to taste

In a nonstick fry pan over medium heat, warm 3 tbsp of the olive oil. Add the onion and sauté until softened, about 1 minute. Add the swiss chard and cook, stirring until the chard has wilted. Reduce the heat to low and cook, stirring often, until tender, 5 to 6 minutes total. Set aside to cool.

In a bowl, using a fork, beat the egg whites until blended. Stir in the garlic and parsley. Season with salt and pepper, then add the cooled chard mixture and stir briefly to mix.

Wipe out the fry pan with a paper towel and return to low heat. Add the remaining 3 tbsp of olive oil. When the oil is hot, add the egg mixture and stir gently with the fork. Stop stirring as soon as the eggs start to set, then allow the pan to rest on the heat until the eggs start to become firm, 3 to 4 minutes. Place a plate over the pan and, holding the plate and pan together, invert them and lift off the pan. Slip the omelette back into the pan and return to low heat. Cook, without disturbing, for 2 to 3 minutes.

Slide the omelette from the pan onto a serving plate. Cut into wedges and serve immediately.