one large bunch Swiss chard leaves (12oz/340g) chopped
1 Tbsp. olive oil
1 small onion, chopped
6 oz. goat cheese
1/2 cup half and half
8 eggs
salt and fresh ground black pepper to taste
1/4 cup (1oz/30g) grated Mozzarella (I think gruyère)
2 Tbsps. + 2 Tbsps. grated Parmesan
- Remove goat cheese from the fridge and let it soften on the counter for an hour before you make this if possible.
- To chop the Swiss chard leaves, trim away any thick ribs and stems and then pile up a bunch of chard leaves and slice one way. Then turn the cutting board and slice through the leaves the other way.
- In a large bowl, beat the eggs until the yolks and whites are all combined, then season with salt and fresh ground black pepper to taste.
- Combine the half and half (cream or milk, whichever you prefer) and goat cheese. (I sometimes do this with the bowl attachment of an Immersion Blender (affiliate link), but this time I just let the goat cheese soften and then stired it together by hand.)
- In a large frying pan, saute the chopped onion in some olive oil until it's just starting to brown.
- Then add the chopped Swiss chard all at once and use a large turner to keep turning it until all the chard has wilted. Cook the chard a couple of minutes, just until it's wilted down; it will finish cooking in the oven. Turn off heat and let the chard cool a little.
- Then mix the goat cheese and half and half mixture, Mozzarella, and 2 T of Parmesan into the eggs. Stir in the wilted Swiss chard and onions.
- Pour the mixture into a nine-inch Springform Pan (affiliate link) or use a round casserole dish that you've sprayed with olive oil or nonstick spray.
- Sprinkle the coarse ground Parmesan over the top.
- Bake at 350F/180C for 45-50 minutes, or slightly longer if you use a casserole dish that's smaller than nine inches across. (I tested with a toothpick to make sure the center was done.)
- Serve hot for breakfast, brunch, or a light dinner.
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