Ingredients
- 8 large rainbow chard leaves (stems finely diced and leaves coarsely chopped)
- 2 tablespoons extra virgin olive oil
- 1 cup shallots, thinly sliced
- ½ teaspoon salt
- 3 green garlic stalks, with green parts chopped
- ¼ cup fresh parsley, minced
- ¼ cup scallions, chopped
- 8 large eggs
- fresh ground black pepper
- 4 ounces soft goat cheese, crumbled
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