1. Place potatoes in a saucepan. 2. Add a slight amount of water, salt and pepper. 3. Bring to a boil; cook for 5 minutes or until potatoes are tender; drain and set aside. 4. In a large skillet, heat oil on medium-low heat. 5. Saute onion for 5 minutes. 6. Add chard and stir 1 minute or until chard is wilted. 7. Remove from heat and cool slightly. 8. In a large bowl, beat eggs and egg yolks. 9. Stir in potatoes, chard mixture, green onion, cheese, milk, salt, and cayenne; spoon about 1/3 cup of mixture into greased regular size muffin cups or spoon 1 generous tablespoon into greased mini muffin cups. 10. Bake at 375 degrees for 14-16 minutes for regular size muffin cups or 10 minutes for mini muffin cups, or until either is set and slightly puffed. 11. Serve warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
