For the chard omelet, wash and pat dry the chard and cut into small pieces. Peel and finely dice the garlic, fry both in a hot pan with oil.
Beat the eggs and stir in the milk, season with salt and pepper. Pour the egg mixture into a hot pan with a little oil and let it set, turn it over and sprinkle with cheese (keep a little) and put the chard on one half.
Fold the chard omelet and sprinkle with the remaining cheese. Wash, dry and chop the parsley, sprinkle on top.
Fry a few cocktail tomatoes and serve with the chard omelet.