top of page

Eggs and Chard Bake

Perfect for any meal of the day - eggs aren't just for breakfast anymore!


Serves: 4 l Prep time: 20 minutes l Total time: 45 minutes

Preheat oven to 180c. Lightly coat a 9x9 inch baking pan with thin layer of butter or olive oil. Heat oil in a large skillet over medium heat. Add onion, chard stems and mushrooms and cook until they start to soften, about 2-4 minutes. Then add chard leaves and cook until the leaves are wilted. Transfer vegetables to the baking pan. Beat eggs, dill, Dijon mustard, salt & pepper in a bowl. Pour over the veg mix. Bake about 20-24 minutes, or until the eggs are slightly wobbly in the centre. Add Cheddar cheese on top and cook for an another 4-5 minutes, until the eggs are cooked through and cheese is melted. Remove dish from oven and let eggs sit for 5-10 minutes before serving.

Ingredients

2 tbsp olive oil
1 onion, finely chopped
400g red chard, chopped
8 shiitake mushrooms, finely chopped
6 organic eggs
1 tbsp dill, chopped
1 tsp Dijon mustard
1/2 tsp Himalayan sea salt
1/4 tsp freshly ground pepper, or to taste
1/4 cup Cheddar cheese, grated

Method

Preheat oven to 180c. Lightly coat a 9x9 inch baking pan with thin layer of butter or olive oil.
Heat oil in a large skillet over medium heat. Add onion, chard stems and mushrooms and cook until they start to soften, about 2-4 minutes. Then add chard leaves and cook until the leaves are wilted. Transfer vegetables to the baking pan.
Beat eggs, dill, Dijon mustard, salt & pepper in a bowl. Pour over the veg mix.
Bake about 20-24 minutes, or until the eggs are slightly wobbly in the centre.
Add Cheddar cheese on top and cook for an another 4-5 minutes, until the eggs are cooked through and cheese is melted.
Remove dish from oven and let eggs sit for 5-10 minutes before serving.

bottom of page