Preheat the oven to 350 °F.
Chop the mushrooms, onion and garlic. Saute with butter in a frying pan over medium heat. While this cooks, chop the chard. Add to the pan after mushrooms are soft, after 5 to 7 minutes. Cook, stirring well for 3 minutes, until greens are soft and bright.
1/2 pound shiitake mushrooms, 1 small onion, 2 cloves garlic, 2 tablespoons butter, 1/2 pound swiss chard
In a medium mixing bowl, whisk the eggs. Add the cheese. Season with salt and pepper. Stir well to combine.
6 whole eggs, 4 ounces ricotta cheese, 8 ounces shredded cheese, 1 teaspoon salt, 1/2 teaspoon ground black pepper
Add in the sauteed veggies to the eggs. Mix well and pour into a greased 8 by 8-inch baking dish.
Bake for 25 to 30 minutes, until top is golden brown and the center is set.
Serve warm or cold in a packed lunch.