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. ---------------------------------------------------------------------------
Nutrition
Ingredients
