Chard & Eggs Bake
Ingredients
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400g rainbow chard
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2 tbsp olive oil
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1 onion - finely chopped
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8 shiitake mushrooms - finely chopped
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6 eggs
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1 tbsp dill
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1 tsp Dijon mustard
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1/4 cup cheddar cheese - grated
Method
Step 1
Preheat oven to 180C. Lightly coat a 9x9 baking pan with thin layer of butter or oil.
Step 2
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.
Step 3
Beat eggs, dill, Dijon mustard together with some salt and pepper in a bowl. Pour over the veg mix.
Step 4
Bake for about 20-24 minutes, or until the eggs are slightly wobbly in the centre.
Step 5
Add cheddar cheese on top and cook for another 4-5 minutes, until the eggs are cooked through and the cheese is melted.
Step 6
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.
