|Swiss chard/Spinach||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
|Chopped parsley||1 Tablespoon|
|Water||2 Cup (32 tbs)|
Chop the spinach or chard coarsely; put into a pan with oil, and cook on a moderate heat until the moisture from the leaves has evaporated.
Now add a tablespoonful of chopped parsley and garlic, and mix together for a few seconds over the heat.
Mix the flour with a little cold milk in a bowl, add the eggs, and beat together with the cooked ingredients.
Grease a fireproof dish, pour the mixture into it, and cook in the oven for 20 minutes.
The omelette should be cooked through.