· 1 large bunch Swiss chard, washed
· 4 tablespoons extra-virgin olive oil
· 1 small onion, thinly sliced
· 2 garlic cloves, thinly sliced
· 1 t. nutmeg
· 1 t. red pepper flakes
· 2 eggs + 1 white
· Salt and freshly ground black pepper
· 1 cup freshly grated gruyere
· 2T. grated Reggiano cheese
· 1 cup bread crumbs
Preheat the oven to 350 degrees F.
Bring 8 quarts water to a rolling boil and add 2 tablespoons salt.
Remove stems from chard, and slice finely. Add to boiling water. After two minutes, add leaves. Add the Swiss chard to the boiling water and cook until tender, about 15 minutes. Drain thoroughly, chop and set aside.
In a 12-inch saucepan, heat 3 tablespoons olive oil over a medium flame until hot but not smoking. Add the onion and garlic, and cook until soft and golden brown, about 5 minutes. Add the Swiss chard, nutmeg, and red pepper flakes. Let cook over medium heat for about 10 minutes, stirring occasionally. Remove from the heat and let cool.
Meanwhile, break the eggs into a small bowl and beat until blended. Season, to taste, with salt and pepper. Add Gruyere and mix until the ingredients are well-blended. Add the egg mixture to the cooled Swiss chard and toss to combine.
Using the remaining olive oil to lightly grease a shallow 9-inch round or oval baking dish. Dust the bottom of the baking dish with 1/2 cup bread crumbs. Carefully place the Swiss chard and egg mixture into the pan. Dust with the Parmigiano and then the remaining bread crumbs.
Bake until the top is golden brown, about 25 minutes. Serve hot or room temperature.