Baked Italian Eggs
Serves 1

1 tablespoon extra virgin olive oil
2 tablespoons diced red bell pepper
2 tablespoons diced onion
1/2 cup chopped swiss chard
1 small tomato, diced
1 1/2 tablespoons grated parmesan cheese, divided
2 large eggs
1 tablespoon milk, or cream
extra virgin olive oil, for finishing
3 basil leaves, chiffonade

Heat oil in a medium skillet over medium high heat and add pepper, onion, Swiss chard and tomato. Season with salt and pepper and cook for 1-2 minutes. Oil the inside of a 6 ounce ramekin then pour vegetable mixture into it. Sprinkle with 1/2 tablespoon cheese then crack eggs carefully over the top making sure not to break yolks. Drizzle eggs with milk to prevent them from getting hard in the oven, then sprinkle with remaining tablespoon of cheese. Bake at 350 degrees until whites are set, about 10 minutes. If you prefer hard cooked yolks, cook at 375 degrees for 15 minutes. To serve, drizzle with extra olive oil and garnish with basil.