Prep time: 20 min | Cook time: 30 min | Ready In: 50 min
1 tablespoon olive oil
1/2 red onion, thinly sliced
4 garlic cloves, minced
1/2 lb. potatoes, thinly sliced
1/2 lb. chard leaves, coarse chop and stems sliced diagonally, 1/2 inch thick
1 teaspoon kosher salt
1/4 cup water
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 cup shredded cheese
Preheat oven to 375 degrees.
Heat a large ovenproof skillet (preferable cast iron) over medium high heat. Coat the bottom of the pan with olive oil, then add the onion and the garlic, cook 2-3 minutes. Add the potatoes in a single layer, scatter chard and 1/2 teaspoon salt over them, then pour in the water.
Cover and cook until tender, approximately 5 minutes.
While veggies are cooking, whisk the eggs with the remaining 1/2 teaspoon of salt, cayenne pepper, black pepper and 1/2 cup of cheese in a medium bowl. Uncover the skillet, stir the veggies to combine and allow any remaining water to cook off.
Spread the vegetables evenly across the skillet and pour the egg mixture over top. Cook about 5 minutes, until the eggs set on the bottom and start to set on the top. Top with the remaining 1/2 cup of cheese, then transfer the skillet into the oven and bake until the cheese has melted, the eggs are puffy and the center feels firm and springy, 8-10 minutes.