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1
Add 2 teaspoons of olive oil to a large oven-safe skillet and heat at medium-high.
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2
Add the diced onion and cook, stirring occasionally for 10 minutes or until onion is translucent and just starting to brown.
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3
Add the garlic and stir, cooking until fragrant, about 30 seconds.
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4
Add the swiss chard, season with 13 of the salt, stir to combine and cover.
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5
Cook for 10 minutes or until cooked through and wilted.
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6
Stir occasionally.
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7
Meanwhile, in a small bowl, combine the egg whites, eggs, basil, 13 of the salt, hot red pepper sauce and a grinding of black pepper and whisk until completely mixed.
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8
Remove the swiss chard mixture to a medium sized bowl and allow to cool for 5 minutes.
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9
Wipe out the skillet.
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10
Add one tablespoon of olive oil to the skillet and heat over medium-low heat.
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11
Add 1/2 of the mozzarella cheese to the chard mixture and combine.
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12
Add the egg mixture to the swiss chard mixture and combine.
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13
Preheat the oven to 350F (180C).
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14
Slice the tomato into 4 thick slices (or more as desired).
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15
Season the tomato slices with flaky sea salt and black pepper.
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16
Pour the egg and chard mixture into the hot skillet.
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17
Arrange the tomato slices on top of the egg and chard mixture.
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18
Sprinkle with the remaining mozzarella cheese.
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19
Cover and cook for 10 minutes.
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20
Reduce heat to very low and continue to cook for 15 minutes.
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21
Uncover and place the skillet into the oven and bake for 10 minutes.
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22
Remove from the oven.
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23
Cool for a few minutes and serve.
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24
Garnish with micro-basil or the leaves and flowers of spicy globe basil if desired.
