✤1 tbsp olive oil
✤16 oz rainbow chard, leaves removed from stems (~376g leaves)
✤1 cup (~239g) cherry tomatoes, halved
✤1 shallot, thinly sliced (~31g)
✤12 eggs
✤1 cup milk (almond)
✤4 oz feta cheese, crumbled
✤1/4 cup (28g) parmesan cheese, grated
✤1/4 cup fresh oregano & parsley, minced
✤ salt & pepper, to taste
❖Preheat oven to 375°F (190°C). Coat a large rimmed baking pan with non-stick cooking spray. Add the oil to the pan and place in hot oven 5 min.
❖Meanwhile, chop the chard leaves, and trim and thinly slice the stems. Add stems to baking pan and roast 5 min. Add the leaves, tomatoes, shallot & 1/4 tsp salt, tossing to coat. Roast 10 min or until chard is wilted and tomatoes soften, stirring once.
❖In a large bowl, whisk together the eggs, milk, feta, salt & pepper. Pour evenly over the vegetables and sprinkle the top with parmesan.
❖Bake 20 min or until eggs are set. Remove and let stand 10 min. Top with the fresh herbs.
