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1
In a small bowl, whisk the eggs to combine and season generously with salt and pepper.
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2
Remove the Swiss chard leaves from the stems, and discard the stems or save them for another use.
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3
Stack the leaves, roll, and thinly slice.
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4
(You should have about 1/2 cup lightly packed leaves.)
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5
Set a small skillet, well-seasoned cast iron or nonstick, over medium heat, and scatter the bacon and shallot in the pan.
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6
Cook, stirring occasionally, until the bacon is crisp and the shallot slices are lightly browned and tender, 3 or 4 minutes.
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7
Add the Swiss chard and cook until the chard is wilted and shrunk, stirring occasionally, another few minutes.
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8
Transfer the chard-bacon mixture to a plate.
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9
Return the pan to medium heat and pour in the olive oil.
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10
When it shimmers, pour in the eggs, swirling and tilting the pan so that the eggs fill the pan.
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11
Let the eggs cook undisturbed until the bottom is just set, 1 to 2 minutes.
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12
With a spatula, carefully lift one edge of the eggs and tilt the pan so that the loose eggs run underneath.
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13
Scatter the chard-bacon mixture on one side of the omelet and top with the goat cheese.
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14
Use a spatula to quickly lift the omelet from the other side and fold it over.
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15
Transfer the omelet to a plate, and eat.
