Serves 4 – for breakfast
- 3 TBS Olive Oil
- 1 lge red or white onion quartered thinly sliced crosswise
- 1 bunch chard leaves only chopped
- 1 clove garlic
- 8 eggs lightly beaten
- 2 TBS chopped parsley
- 2 TBS chopped basil
- 2 tsp chopped thyme
- 1 cup grated Gruyere
- 2 TBS grated Parmesan
Heat 2 TBS oil in a 10” skillet, add onion, sauté, stirring occasionally over low heat until soft, but not colored about 15 mins. Add the chard and continue cooking until chard is tender 15 mins. Season with salt and pepper.
Mash garlic in mortar with a pinch of salt, stir into eggs along with herbs. Combine chard and egg mixture, stir in Gruyere and half of the parmesan. Heat remaining oil in skillet, when hot, add the egg and chard mixture. Give a stir and keep heat at medium-high for about a minute, turn to low. Cook 10-15 minutes eggs should be set, but still moist on top. Add remaining parmesan and broil 4 – 6” away from the heat, until browned.
Serve cut into wedges with Spicy Tomato Chutney.