Ingredients
1 bunch swiss chard-sep. leaves and stems
1 chpt small onion
2 chpt cloves garlic
salt and pepper
8 eggs
1 cup ricotta
Preparation
cook stems, onion, garlic in 2 T olive oil in med skillet over med high heat until soft 10 min. Add leaves and cook until wilted, 2 min. Add 8 whisked eggs. Dollop with ricotta. Bake at 400 deg. until just set in middle 14 to 16 min. Serve with hot sauce.
