Ingredients

• 1 swiss chard leaf
• 1/2 large shallot, minced (about 2 T.)
• 3 -4 fresh basil leaves
• 3 eggs, lightly beaten
• extra virgin olive oil or your favorite oil
• asiago cheese
• fresh ground black pepper
• crushed red pepper flakes (optional)

Instructions

1. Rinse the chard very well to remove grit and sand; shake it to remove excess water.

2. Tear chard into bite-size pieces onto a plate.

3. Add a few T. filtered water to a large skillet. Place skillet over high heat and add chard and minced shallot.

4. Cover and let steam about 3 minutes.

5. While the chard is cooking, snip the basil leaves into the same small bowl containing the beaten eggs; mix through.

6. Remove lid from skillet and cook a bit longer until water in skillet is absorbed.

7. Add some of your favorite oil and heat it.

8. When the oil is hot enough, add the egg/basil combination. Tilt the pan to distribute the eggs evenly. Let cook a couple of minutes to set the eggs (if you want, you can cover the skillet at this point and use a lower heat because the contained steam will cook the eggs).

9. Add pepper and asiago cheese to taste. Add red pepper flakes if using.

10. Cook a moment longer - just enough to melt or soften the cheese.

11. Serve.