Heat oven to 400º F. Heat the oil in a medium nonstick skillet over medium-high heat. Add the chard stems, onion, garlic, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until tender, 8 to 10 minutes.
Gradually add the chard leaves. Cook, stirring, until wilted, 2 to 3 minutes. Add the eggs and dollop with the ricotta. Transfer the skillet to oven and cook until just set in the middle, 14 to 16 minutes. Serve topped with hot sauce.
Tip: Leftover vegetables? Add chopped uncooked vegetables when cooking the chard stems, or throw in roasted potatoes or some other cooked vegetable along with the eggs to use up leftovers.
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