12 oz. Swiss chard leaves, chopped
1 T olive oil
1 large onion, chopped
5-6 oz. goat cheese (Use the soft goat cheese that comes in a log)
1/2 cup milk (I used 2% but lower fat would also work)
salt and fresh ground black pepper to taste
1/4 cup grated mozzarella or other low-fat mild cheese
2 T + 2 T grated Parmesan (preferably freshly grated)
-Preheat oven to 350F/180C. Remove swiss chard stems and save for another use. Pile up the swiss chard leaves in a stack and slice in 1/2 inch slices one way, then turn the cutting board and slice the other way to make chopped pieces of chard. (You will probably have to do this in a couple of batches.) If needed wash the chopped chard in a salad spinner and spin until it's very dry. Chop the onion into pieces about 1/4 inch.
-Heat the olive oil in a large frying pan (big enough to hold all the Swiss chard.) Add onion and saute 4-5 minutes on medium-high heat, just until the onions are barely starting to brown. Then add Swiss chard, all at once. Use a large turner to turn the chard as it cooks until it's all wilted, about 2-3 minutes. Turn off heat and let the chard cool slightly.
-Combine the milk and goat cheese. (I did this with the bowl attachment of an immersion blender, but you can let the cheese soften and stir it together by hand.) In a large bowl, beat the eggs until the yolks and whites are all combined, then season with salt and fresh ground black pepper to taste. Stir the milk/goat cheese mixture into the eggs and then add the mozzarella and two tablespoons of the Parmesan. Add the chard and onions and stir so it's well distributed in the egg mixture.
-Spray a round casserole dish or springform pan with olive oil or nonstick spray. (Use a pan that's 8 or 9 inches in diameter.) Put the egg/chard mixture into the pan and top with the other two tablespoons of Parmesan. Bake for one hour, or until the mixture is fully set and lightly browned on top.