Ingredients:
Ghee or butter for greasing the baking dish
10 eggs
1/3 cup chopped parsley
1 teaspoon turmeric
2 tablespoons dulse flakes (optional)
1 tablespoon nutritional yeast (optional)
2 pinches sea salt
2 pinches freshly ground pepper, or to taste
1 bunch chard
1 tablespoon butter or ghee
2 large leeks, cleaned and thinly sliced into half moons
½ cup pitted and sliced kalamata olives

Directions:

  1. Preheat the oven to 350 degrees. Grease a 9×9 baking dish with ghee or butter.
  2. In a large bowl, whisk together the eggs, parsley, turmeric, dulse, nutritional yeast, salt, and pepper. Set aside.
  3. Bring a pot of water to a boil. Blanch the whole chard leaves and then remove them immediately to a bowl of ice water. Drain. Remove the stems and chop. Set aside. Using a towel, squeeze any extra liquid out of the chard leaves then chop them. Set aside.
  4. Heat a large pan on medium heat and add 1 tablespoon butter or ghee. Saute the leeks for about 10-15 minutes, until caramelized, stirring to make sure they don’t burn. Add the chopped chard stems and allow to soften but still retain a little crunch. Turn off the heat and mix in the chard leaves. Season with salt and pepper.
  5. Stir the chard mixture into the eggs. Stir in the olives.
  6. Pour into the baking dish and cover with foil. Bake on the middle rack for 15 minutes, uncover and bake for another 15 minutes until firm and golden. Check by inserting a knife into the middle. If it comes out clean, it is done. Cut and transfer pieces to a serving platter. Garnish with extra herbs.

Serves 12