1/4 cup grated Parmigiano Reggiano
1 lg bunch Rainbow or Swiss Chard
1 medium Onion
1/4 tsp Herb de Provence
2 Tbs Olive Oil
Pinch of Chili Flakes
Salt and Black Pepper
Italian Parsley for garnish
1 oz. fresh Goat Cheese
Heat olive oil over medium high heat using a 12-inch non-stick oven safe pan, meanwhile cut onion into 1/4 inch slices. Add to oil and sauté for about 5 minutes until onion becomes translucent then lower heat to medium low and stir occasionally. While the onions are cooking chop the stems and center ribs of the chard into half inch chunks and rough chop the leaves separately. Turn on the broiler. When onions begin to get brown and lovely add the stems and ribs and a pinch of salt and stir.
In a bowl beat the eggs, herb de Provence, Parmesan, and a pinch of salt (remember the cheese is salty so just a pinch will do) and fresh ground pepper. Add the leaves to the pan and cook until completely wilted. Pour egg mixture over and sprinkle with a pinch of chili flakes. Bring heat up to medium and cover with a lid. Cook for five minutes remove lid and sprinkle all over with Italian parsley. Dot with dollops of goat cheese and broil for 3-4 minutes until lightly browned and fluffy. (keep an eye on it, things can go from browned to blackened pretty quickly under the broiler.)
Let stand a couple minutes, remove from pan and serve in wedges.