Ingredients
2 tablespoons extra-virgin olive oil
1 clove garlic, smashed
8 ounces Swiss chard, leaves cut into 2-inch pieces, stems finely sliced
Kosher salt and freshly ground pepper
6 large eggs
1/2 cup whole milk
1 cup Cooked Rye Berries
1/2 cup coarsely chopped fresh dill
1/2 cup chopped scallions (from 3 to 4)
1/2 cup chopped parsley
1/2 cup ricotta
Preparation
Preheat broiler with rack in top third. Heat 1 tablespoon oil and garlic in a 10-inch broilerproof nonstick skillet over medium. When fragrant, add chard stems and leaves. Season with salt and cook, stirring, until just tender, 4 minutes. Transfer to a bowl.
In a large bowl, whisk together eggs, milk, 1 teaspoon salt, and 1/8 teaspoon pepper until well combined. Stir in rye berries, chard leaves and stems, and all but 1 tablespoon combined chopped herbs and scallions.
Return skillet to medium-high heat; add remaining 1 tablespoon oil. Add egg mixture and cook, stirring with a spatula to create large curds, until eggs are just beginning to set, about 3 minutes. Remove from heat, dollop with ricotta, and transfer to oven. Broil until eggs are puffed, just set, and beginning to brown in spots, 2 to 3 minutes. Let stand 10 minutes. Garnish with remaining chopped herbs and scallions, and serve warm or room temperature.
