Green Apple, Cheese, and Chard Oven Omelet

5 stalks of Swiss chard, stems and leaves separated
Olive oil
2 medium onions, chopped
Salt and freshly ground black pepper to taste
1 large clove of garlic, minced
1/4 cup of water
1/2 of a large Granny Smith Apple, peeled, cored, and cut into 1/2-inch dice
5 large eggs
3/4 cup of milk
1/8 teaspoon of freshly grated nutmeg
1/8 teaspoon of salt
1/8 teaspoon of freshly ground black pepper
1cup of freshly grated Parmigiano-Reggiano cheese (If preferred, Asiago, or Fontinella cheese may be used.)
1 cup of shredded Muenster cheese

Preheat the oven to 350 degrees F.

Chop the chard stems into 1-inch pieces. Chop the leaves in a similar manner.

Film a 10-inch cast iron skillet with oil. Heat the oil over medium-high heat.

Add the onions, the chard stems and a wee pinch of the salt and pepper.

Saute the vegetables until they are golden brown.

Stir in the garlic and the chopped chard leaves. (Add the leaves in 2 batches. As the first batch wilts, add the second.)

Add the water and stir the vegetables over medium-heat until the leaves have the appearance of cooked spinach and the liquid has evaporated.

Stir in the apple and remove the skillet from the heat.

In a bowl, beat the eggs. Then beat in the milk, the nutmeg, the salt, the pepper, and 2/3 of a cup each of the cheeses.

Pour the mixture over the cooked greens. Sprinkle the omelet with the remaining cheese. Cover it with foil and bake for 30 minutes.

Uncover the omelet and bake for an additional 10 to 15 minutes, or until a knife inserted in the center comes out with only a few bits of creamy egg and cheese clinging to it.

Allow the omelet to rest for 10 minutes before you cut it into wedges.

Serve.