Roast and sauté peppers: Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are charred, 6 to 8 minutes. (Alternatively, broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally, 15 to 25 minutes.) Transfer to a bowl and let stand, tightly covered, until cool. Peel peppers, discarding stems and seeds, and finely chop.
Heat 1 1/2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté peppers, stirring frequently, until tender and excess liquid is evaporated, 5 to 10 minutes. Stir in basil and salt and pepper to taste. Transfer to a bowl and cool.
Cook chard: Cook chard leaves in a 4- to 6-quart pot of boiling salted water , uncovered, until tender, 2 to 3 minutes. Drain in a colander and rinse under cold water to stop cooking. Squeeze handfuls of chard to remove excess moisture, then finely chop.
Cook shallot in remaining 1 1/2 tablespoons oil in cleaned skillet over moderate heat, stirring occasionally, until softened and beginning to brown, 4 to 5 minutes. Add chard and cook, stirring occasionally, until mixture looks dry, 2 to 3 minutes. Stir in salt and pepper to taste and cool.
Prepare egg mixtures and bake omelet: Preheat oven to 450°F.
Break 4 eggs into each of 2 bowls, then add 1/8 teaspoon salt and pepper to taste to each and whisk to combine eggs in each bowl. Whisk 3 tablespoons crème fraîche into 1 bowl of eggs until smooth, then stir in bell pepper mixture. Whisk 1/4 cup crème fraîche into other bowl of eggs until smooth, then stir in chard mixture.
Pour bell pepper eggs into oiled loaf pan and bake in a hot water bath in middle of oven until firm to the touch, 18 to 20 minutes (about 13 minutes if using round cake pan).
Pour chard eggs into loaf pan and continue to bake until layer is firm, 18 to 20 minutes more (about 13 minutes if using round cake pan).
While chard layer bakes, break remaining 5 eggs into a bowl, then add remaining 1/8 teaspoon salt and pepper to taste and whisk to combine. Whisk in Cheddar and remaining 1/4 cup crème fraîche, then pour cheese eggs into loaf pan and bake until layer is lightly browned and slightly puffed, about 20 minutes (about 16 minutes if using round cake pan). Transfer loaf pan to a rack and cool omelet 5 minutes.
Invert a long platter over loaf pan and invert omelet onto platter. Serve hot, warm, or at room temperature.
Cooks' notes: ·Bell peppers can be roasted and peeled (but not sautéed) 2 days ahead and chilled, covered. ·Bell pepper, chard, and cheese egg mixtures can be prepared (but not baked) 1 day ahead and chilled separately, covered. Bring to room temperature before proceeding.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	322.75 Kcal (1351 kJ)
Calories from fat	219.49 Kcal
		% Daily Value*
Total Fat	24.39g	38%
Cholesterol	330.71mg	110%
Sodium	720.01mg	30%
Potassium	608.34mg	13%
Total Carbs	9.44g	3%
Sugars	3.49g	14%
Dietary Fiber	2.98g	12%
Protein	17.83g	36%
Vitamin C	78.9mg	131%
Vitamin A	1.1mg	37%
Iron	22.8mg	127%
Calcium	194.5mg	19%

Amount Per 100 g
Calories	108.66 Kcal (455 kJ)
Calories from fat	73.89 Kcal
		% Daily Value*
Total Fat	8.21g	38%
Cholesterol	111.34mg	110%
Sodium	242.4mg	30%
Potassium	204.8mg	13%
Total Carbs	3.18g	3%
Sugars	1.18g	14%
Dietary Fiber	1g	12%
Protein	6g	36%
Vitamin C	26.6mg	131%
Vitamin A	0.4mg	37%
Iron	7.7mg	127%
Calcium	65.5mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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