Chard & Eggs Bake
400g rainbow chard
2 tbsp olive oil
1 onion - finely chopped
8 shiitake mushrooms - finely chopped
1 tbsp dill
1 tsp Dijon mustard
1/4 cup cheddar cheese - grated
Preheat oven to 180C. Lightly coat a 9x9 baking pan with thin layer of butter or oil.
Heat oil in a large skillet over a medium heat. Add the onion, chard stems and mushrooms and cook until they start to soften, about 2-4 minutes. Then add the chard leaves and cook until the leaves are wilted. Transfer vegetables to the baking pan.
Beat eggs, dill, Dijon mustard together with some salt and pepper in a bowl. Pour over the veg mix.
Bake for about 20-24 minutes, or until the eggs are slightly wobbly in the centre.
Add cheddar cheese on top and cook for another 4-5 minutes, until the eggs are cooked through and the cheese is melted.
Remove dish from over and let sit for 5-10 minutes before serving.
Did you know?
Swiss chard did NOT originate in Switzerland. Swiss chard’s place of origin is Sicily, Italy. Legend has it that a Swiss botanist was responsible for determining the scientific name and ‘Swiss’ stuck.