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Chard & Eggs Bake 


  • 400g rainbow chard 

  • 2 tbsp olive oil 

  • 1 onion - finely chopped 

  • shiitake mushrooms - finely chopped 

  • 6 eggs 

  • 1 tbsp dill

  • 1 tsp Dijon mustard

  • 1/4 cup cheddar cheese - grated



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.

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