Thoroughly wash 2 tablespoons of fresh basil under cool, running, drinkable water. Chop and set aside.
In a medium bowl, whisk together the chopped basil, 6 eggs, ¼ cup of pasteurized whole milk, ¼ cup of grated Parmigiano-Reggiano and set aside.
Thoroughly wash 3 new potatoes (including the skin) and 2 large leaves of Swiss chard under cool, running, drinkable water. Peel and dice the potatoes. Remove the stems from the Swiss chard and finely chop. Chop half an onion.
In a medium ovenproof skillet over medium heat, add 2 tablespoons of extra-virgin olive oil until shimmering. Add the chopped onion and sauté until translucent, about 5 minutes.
Add 1 clove of minced garlic and sauté until fragrant, about 1 minute.
Add the potatoes, ¼ teaspoon of kosher salt, and ¼ teaspoon of freshly ground black pepper and sauté until the potato is tender and golden, about 15 minutes.
Add ½ teaspoon of paprika and let it blossom, about 10 seconds, and then immediately add the finely chopped Swiss chard and soften, about 4 minutes.
Add the egg mixture to the pan. Cover and cook over medium low heat until the egg is almost set but the top is still runny, about 2 minutes. Transfer the skillet uncovered to the broiler and allow the top to set until golden brown, 4-5 minutes. Allow it to cool, cut into wedges or bite-size cubes and serve. Eat up, Mama!