loveandlemons
swiss chard & egg casserole
Eggy casserole… fancy fritatta… I wasn’t sure what to call it but our “eggs for dinner” series continues with this…
👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●pan
- ●skillet
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 350. Grease a 7?x11? baking dish (or similar size), and set aside.
2
In a medium skillet heat the oil. Add the mushrooms and a few pinches of salt. Cook, stirring occasionally until they’re golden and soft. Remove from pan and set aside.
3
In a large bowl, whisk the eggs. Stir in the minced garlic and dijon mustard. Then add in the chard leaves (they should be still raw), mushrooms, scallions, 3 tablespoons (half) of the cheese, and a few pinches of salt and pepper. Toss to coat all of the leaves.
large eggs5garlic, minced1 clovedijon mustard1 teaspoon
4
Transfer mixture to the baking dish and bake uncovered for ⏱️ 15-20 minutes, until the eggs just start to set.
large eggs5
5
Mix together the remaining cheese with the panko. Sprinkle it on top of the casserole and bake it for about ⏱️ 10 minutes more, until the cheese starts to brown.
6
Sprinkle with a few red pepper flakes and serve with a dollops of crème fraîche or lemony yogurt on the side.
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