1 1/3 cup (100g) shredded habanero jack cheese (or any other cheese)
5 sun-dried tomatoes, chopped
1/2 TBS fresh thyme
1/2 tsp salt
Preheat oven to 400 degrees F (205 degrees C).
Whisk the eggs in a small bowl. Add milk and set aside.
Spiralize the beet with the blade attachment that makes the small noodles. Chop the leftover core to tiny pieces and add it to the noodles. You can also grate the beet with your cheese grater. Set aside.
Trim off the swiss chard stems and chop the leaves. I like to chop the stems into small pieces and cook it with the leaves.
Heat olive oil in a 10-inch skillet over medium-high heat. Add onions and stir until they start to brown. Reduce the heat a little and add the beets and swiss chard. Cover skillet for a minute or two until the swiss chard has started to wilt. Mix in shredded cheese, sun-dried tomatoes, thyme, and salt. Pour egg mixture into the skillet, and let it set a little, until the bottom starts to turn into the yellow color of cooked egg yolks.
Place skillet into the oven and bake for 13 to 15 minutes, or until the eggs have set.
Let skillet cool for a few minutes before serving.
SUBSTITUTIONS: Don’t have swiss chard or golden beets? No worries! Substitute them with spinach, kale, red pepper, or shredded carrots.