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
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.