Omelet with sautéed greens and Swiss cheese

Fork-whisk two eggs with no seasoning until no white remains and the mix is pale.

Heat a little canola or vegetable oil, add the green garlic tops, then the baby spinach and Tuscan kale with salt and black pepper; cook two to three minutes on high heat.

Cool the greens on a small dish; wipe out the pan to reuse it.

Pour in the eggs with the pan hot enough to set the initial pour but not popping and crackling; once set, put the pan in the oven.

Take it out while still custardy at the edges, layer in the greens so they spill out a little, and pile on Swiss cheese.

Return to the oven about a minute until the cheese melts; it should still be thin and very slightly runny.

Fold it onto the plate and finish with chili oil.