Yields: 6 Servings
1/2 bunch Swiss chard (or substitute with spinach)
1 tablespoon olive oil
2 cloves of garlic
1 medium onion, minced
1 jalapeño, chopped and minced
1/2 cup strong cheese
(shredded Parmesan, crumbled goat cheese, feta, etc.)
1/4 teaspoon salt
1/2 teaspoon pepper
Oil to coat pan
Preheat oven to 350 degrees Farenheit.
Remove stems from Swiss chard leaves and set aside. Coarsely chop Swiss chard leaves and stems, keeping them separate.
Heat oil in a large skillet over medium heat.
Sauté Swiss chard stems, onion, jalapeño, salt and pepper for 3 minutes. Add garlic and sauté for 2 minutes more. Be careful not to burn garlic. Add Swiss chard leaves and sauté until just wilted (about 1 minute).
Whisk eggs in bowl. Add half of cheese.
Coat pie pan with oil. Put vegetable mixture in pie pan. Add egg mixture.
Bake 20 minutes.
Remove from oven, put the rest of the cheese on top, and bake for 10 more minutes, or until knife inserted in center comes out clean.
Broil for 1-2 minutes to brown top.
Serve hot or cold.