INGREDIENTS
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Extra Virgin Olive Oil
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1 pound Spicy Italian Sausage (removed from casing)
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1 Red Onion (thinly sliced)
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3 cloves Garlic (minced)
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2 bunches Swiss Chard (chiffonade; thinly sliced)
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8 Eggs
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Salt and Freshly Ground Pepper
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½ cup freshly grated Pecorino