Swiss Chard, Mozzarella, and Feta Egg Bake

February 16, 2015

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  • Prep: 15 mins
  • Cook: 35 mins
  • 15 mins

    35 mins

    50 mins

  • Yields: 6-8 Servings


8-10 oz. Swiss chard leaves, sliced into thick ribbons

1/2 tsp. olive oil (depending on your pan)

3/4 cup low-fat Mozzarella cheese

1/2 cup crumbled Feta cheese

8 eggs, beaten

1 tsp. Spike Seasoning (optional but recommended; if you don't have Spike can substitute another all purpose seasoning blend)

salt and fresh ground black pepper to taste


Preheat oven to 375F/190C. Spray a 8 x 11.5 glass casserole dish with olive oil or non-stick spray.

Cut stems off the chard leaves and discard stems. Stack up the leaves in a pile and cut the chard into ribbons about 1 inch wide. (If your chard is from the garden, give it a good wash in the salad spinner and spin dry.)

Heat olive oil in a heavy non-stick frying pan, add the chard ribbons all at once, and cook while stirring until the chard has all wilted and slightly softened. This only takes about 2-3 minutes; the chard will finish cooking in the oven. Layer wilted chard, Mozzarella cheese, and Feta cheese in the bottom of the casserole dish.

Beat the eggs with the Spike Seasoning, salt, and pepper and pour over the chard/cheese mixture. (I take a fork and gently "stir" at this point to be sure all the chard/cheese mixture is coated with egg.)

Bake about 35 minutes, or until the egg bake is set and starting to lightly brown. Serve hot, with a dollop of low-fat sour cream if desired.

This will keep in the fridge for at least a week and can be quickly reheated in the microwave.

Submitted by Tenaza member Jeremy Bergeaux


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