This dish marries diverse veggies - chard, onions, & sweet peppers, with the common thread of egg and Parmesan.
3 TB olive oil
1 fresh onion, 1/4 inch dice
2 sweet peppers, cored, seeded, and cut into 1/2 inch dice
1 bunch chard, cleaned and coarsely chopped, stems separate from the leaves
1 egg, whisked
1/4 cup parmesan cheese
Salt and pepper to taste
Heat the oil in a saute pan or skillet over medium heat and cook the onion, pepper, and chard stems for 7 minutes, stirring. Add the leaves and cook for another 4-5 minutes or until the leaves are wilted and the peppers are tender. Pour the egg over the vegetables and stir to mix. Mix in the Parmesan, and sprinkle with salt and pepper.
Serve to sighs of satisfaction.
Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes