2 tsp grated parmesan
1 TBSP butter
1 lb fennel bulb, sliced thin
1 TBSP honey
Salt and pepper
1 bunch of chard, chopped small
2 shallots, sliced thin
1/2 c creme fraiche
6 oz gruyere cheese
1 TBSP cornstarch
2 tsp minced herbs, parsley, thyme and chives
Preheat the oven to 400 with a baking sheet set on rack in the upper 3rd of the oven. Butter a shallow 8 inch casserole and dust with Parmesan.
In a large skillet over medium high heat, melt butter. Add fennel and shallots and cook until starting to brown, stir in honey, salt and pepper. Cook until carmelized. Add the chard and lemon and cook until chard is soft and liquid is absorbed.
Separate eggs. Add creme fraiche, cheese, herbs and corn starch to the yolks, stir to combine.
Beat egg whites until stiff. Stir 1/3 into the yolk mixture, stir in veggies.. Fold in remain white and pour into prepared pan.
Carefully place on preheated baking sheet and bake for 18 minutes.