Clean, wash and cut the broccoli into florets. Wash the spinach. Chard clean, wash and cut into large pieces. Blanch broccoli in boiling salted water for 4-5 minutes. After about 2 minutes add spinach and chard.
Drain everything and let it drain well.
In the meantime, whisk the eggs in a bowl and season them well with salt and pepper. Clean and wash spring onions and cut them into diagonal pieces. Clean the chilli, cut lengthwise, wash and remove seeds.
Cut the pod into small pieces.
Heat the oil in an ovenproof pan (24 cm Ø; approx. 4 cm high). Sauté spring onions, broccoli and chillies for about 2 minutes, turning them over. Pour over the eggs, cover and let them simmer at low heat for 16-18 minutes.
Add the ricotta cheese about 5 minutes before the end of the cooking time. Preheat the oven grill. Place the pan under the hot grill for approx. 3 minutes. Take out and serve immediately.