Ingredients:
1 bunch swiss chard, washed (or sub with 4 cups spinach)
2 Tbsp olive oil
1 onion, thinly sliced
3 cloves garlic, chopped or 1 small shallot, chopped
2 cups sliced mushrooms
7 large free-range eggs
3 tablespoons plant milk, dairy milk, or water
grated parmesan cheese (optional)
salt and pepper to taste
Directions:
Preheat oven to 350 F.
Remove swiss chard leaves from the stem, and roughly chop the leaves.
Heat oil in a 10-inch oven-safe sauté pan at medium heat.
Cook sliced onion for 5 minutes or until translucent.
Add sliced mushrooms and cook until soft and tender.
Add chopped chard, shallots, salt (~¼ teaspoon) and pepper, and cook until leaves have wilted.
Whisk eggs and milk together.
Add the onion-chard-mushroom into the egg mixture and mix well.
Pour the egg-vegetable mixture back into the pan and sprinkle with cheese.
Cook for about 25-30 minutes or until cooked through and golden.
