1 bunch swiss chard (leaves trimmed from stems, washed thoroughly and chopped)
1 Medium shallot (diced)
2 roma or other firm tomato (cut into 1/4 inch slices)
3/4 cups crumbled fresh sheep cheese (goat cheese or feta cheese would work well too )
salt and pepper (to taste)
Preheat oven to 350F
In a small mixing bowl, whisk eggs and milk together until thoroughly combined. Add a pinch or two of salt.
In a medium cast iron pan, heat olive oil over medium.
Add shallots and sauté until translucent (about 2 minutes)
Add swiss chard (it will likely not all fit in the pan at once) one handful at a time until slightly wilted and the the full batch fits in the pan. Continue to cook for about 5 minutes until leaves are wilted and the tougher ribs are tender. Reduce heat to medium-low.
Pour egg mixture over chard. Top with sliced tomato and crumbled cheese. Let eggs cook undisturbed for 2-3 minutes.
Transfer pan in to the oven and bake for about 20 minutes until eggs are just set.