Serves: 6
Total Calories: 110

1 tablespoon olive oil
1 small onion, thinly sliced
1 teaspoon fennel seeds
1/2 teaspoon red pepper flake
1 cup swiss chard leaves, chopped
1 1/2 cups cooked chickpeas or 1 (9 ounce can) drained
1 cup frozen green peas, thawed
8 eggs
salt and pepper to taste

Set Sun Oven out to preheat.

Combine the oil and onions in a 10-inch cast iron skillet. Put skillet, uncovered, in the Sun Oven and sauté until the onions are soft. Stir in fennel seeds, red pepper, and chopped Swiss chard. Cover the skillet with a lid and cook chard until wilted. Remove skillet from the Sun Oven and let cool slightly. In a large bowl, beat the eggs, stir in chickpeas and peas. Season with salt and pepper. Pour egg mixture into the skillet with the onions and chard. Cover with a lid and cook in the Sun Oven until set, 1 to 1 1/2 hours. Cut into wedges and serve hot, cold, or at room temperature.

Nutritional Facts:

Serves: 6
Total Calories: 110
Calories from Fat: 57

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