-Preheat your oven to 350.

-Remove the stems from 1 bunch of Swiss chard and chop into small pieces.

-Stack the chard leaves and roll them up lengthwise and slice crosswise into strips. Set aside.

-Melt 1 TBS butter over medium heat in a skillet or sauté pan with a lid.

-Add 2-3 cloves of chopped fresh garlic and the chard stems and cook for 5 minutes until soft.

-Add the chopped leaves, stir well and cover. Cook over low heat for 5 minutes until chard is wilted.

-In a large bowl beat 7 eggs until frothy.

-Add some salt and pepper and then stir in the cook chard.

-Cut about 6 ounces extra sharp cheddar cheese into small cubes.

-Rinse out the pan you cooked the chard in, then put it back on the heat and melt another TBS of butter in the pan.

-When hot add the egg mixture, then the cheese cubes.

-Cover the pan and pop in into the oven to bake for about 12-15 minutes, until the eggs are just set.