1 (12 ounce) bag Cut 'N Clean Greens Rainbow Chard
1 1/2 cups (6 ounces) shredded Italian blend cheese (or mozzarella)
1/2 cup half and half (or regular milk)
1/3 cup prepared basil pesto
3 whole eggs and 2 egg whites
3 cherry tomatoes, halved
Garnish: Pine nuts
Heat oven to 375 degrees. Mist a 9-inch pie dish with nonstick cooking spray and set dish aside.
In a large nonstick skillet, wilt chard over medium heat for 5-7 minutes, turning frequently. Add 2 or so tablespoons water if it is sticking; otherwise, add no water. When done, remove from heat and cool off.
In a mixing bowl, mix cheese, half and half, pesto, eggs and egg whites until well blended. Drain chard (if necessary) and stir it into the mixture; pour into prepared dish.
Place halved cherry tomatoes evenly around the perimeter of the dish (these will look nice and will help you define the pieces when you slice it later). Sprinkle top with a tablespoon or two of pine nuts. Bake 25 minutes or until knife inserted in center comes out clean. Remove from oven and cool for 5-10 minutes before cutting between tomato halves. Each piece should have a tomato half in the center edge.
Variation: Instead of cherry tomatoes on top, cut 6 strips of roasted red pepper and lay them in a sunburst pattern on top to demarcate the pieces.