Balbuljata {Malta}

splash of olive oil
1 T crushed garlic

5 vine-ripened tomatoes, sliced into wedges

6 eggs
2 C chard, chiffonaded (this is not a traditional recipe, but I always toss greens in where I can)

freshly ground salt
freshly ground pepper

Heat a splash of olive oil in a large, flat-bottom pan. Add the garlic and cook until lightly golden brown. Toss in the chard and cook until slightly wilted. Add the tomatoes and cook over low heat until softened. Whisk the eggs in a bowl until well blended. Season with a little salt and pepper.

Pour in the eggs and cook over medium heat, stirring constantly, and scraping from the bottom with a wooden spoon. Remove from heat as soon as the eggs begin to set, but are still moist, approximately 3 minutes. Serve hot.