Preheat the oven to 350F. Melt butter in a 10-inch skillet over medium heat.

Add chopped onion, pepper, chard and sage and sauté for 5 minutes.

Meanwhile, beat eggs in a large bowl.

Add sautéed vegetables and stir to combine.

Transfer mixture to an 8x8 glass baking dish.

Season with sea salt and black pepper and bake for 25–30 minutes or until eggs are set.

Let cool, slice into bite size squares, top with Harissa and serve.

Enjoy!