Yield: 4-6 servings
1 teaspoon olive oil
1/2 sweet onion, chopped
1/2 bunch Swiss chard
salt
pepper
2-1/2 cups shredded cheese
4 eggs
1 cup skim milk
Preheat oven to 375 degrees. Wash and dry Swiss chard. Cut
off the very ends of the stems. Roughly chop (leaving stems intact) the chard. In a sauté or frying pan add onion and chard to the oil and
sauté until stems are tender (do not overcook). Salt and pepper to taste. Grate
cheese to make 2 1/2 cups. Use whatever varieties you want/have. Be creative! I
used Swiss, Cheddar, and Parmesan. Whisk eggs. Add milk and cheese. Fold in the
onion/chard mixture. Season with salt and pepper to taste, if necessary. Pour
into a Pyrex rectangular baking dish that has been sprayed with nonstick
cooking spray. Bake for 35-45 minutes or until golden brown and no liquid seeps
out when knife is inserted. Serve with crusty bread and a salad.
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