Melt 1 tablespoon butter in a large, nonstick (or well-seasoned) skillet over medium heat. Add garlic and saute 2 minutes, stirring often. Add chopped chard, cover skillet and cook until tender, 2-4 minutes. Stir in hot sauce, salt and pepper. If there’s watery liquid in the pan, raise the heat to cook it off. Transfer chard to a small bowl and wipe out the skillet.

Whisk eggs, 1/4 cup shredded cheese, marjoram (if using), salt and pepper in a medium bowl. Melt 1/2 tablespoon butter in the skillet over high heat. Add half the egg mixture and cook, tilting skillet and moving edges of omelet towards the center to allow uncooked portion to flow underneath. Do this until most of the egg is set, then lower the heat, smooth the surface of the omelet and cook it to desired doneness, about 2 minutes total.

Place half the chard mixture on one side of the omelet and sprinkle 1/4 cup cheddar over chard. Fold omelet over cheese and slide it onto a plate. Repeat the process for second omelet.