This is an adaptation of the classic recipe. You may adapt it only after you try it once. It's really good. I promise.

Ingredients:
4 large eggs
1 bunch Swiss Chard, roughly chopped
1 medium onion, chopped
1 clove garlic, diced
1 can chick peas, drained and rinsed
1 red pepper (after removing seeds, slice 4 thin circles, then chop rest)
½ cup mozzarella cheese

1 tablespoon olive oil
3 tablespoons of sour cream
2 tablespoons of all-purpose flour
1 teaspoon of baking powder
2 teaspoons of salt
1 teaspoon ground cumin
2-3 teaspoons of dried parsley flakes
1 teaspoon paprika
1 teaspoon garlic powder
Some fresh cracked black pepper

Preheat your oven to 350 degrees
In a bowl, beat eggs and sour cream together.
In another bowl, mix flour, baking powder, ½ of the salt, paprika and ½ of the parsley.
Pour egg/sour cream mix into the dry-mix bowl. Mix together, then set aside in fridge.
In an oven-safe pan on medium heat, pour in olive oil.
Add garlic and onion, sweating them for a couple minutes.
Then add peppers.
After one minute, remove the circles of pepper and set aside on a plate.
Add chick peas, cumin, garlic powder, remaining salt and cracked pepper.
Bring chick peas up to temperature, but do not brown.
Add Swiss Chard, and toss until soft.

Remove pan from the heat.

Spread cheese on top of mixture.
Remove egg/flour mixture from the fridge, pour evenly into the pan.
Place the four sliced pepper circles in the pan (if you like, you can do this with more slices for a different design.)
Shake rest of parsley on top of it all.
Put pan into pre-heated oven for 10 minutes.

Remove from oven and allow to stand for about five minutes.

Serve in slices with some grated cheese, sour cream, or hot sauce.

Serves about 4 people pretty well with a small salad and a glass of wine.