It’s meatless Monday! Here’s another meatless dish that can be breakfast or dinner! It’s super easy (four ingredients, plus salt and pepper) and super delicious! Even my husband had seconds!
It’s so easy to make.
Here’s How to Do it:
I used rainbow chard, but you can use any kind. Wash the chard and trim off the bottom.
Coarsely chop it.
Heat the olive oil in a skillet.
Gently sauté the chopped chard in a heavy, oven proof skillet, about 10 inch in diameter. Cook until it is limp but not soft.
Whisk the eggs together with some pepper.
Pour the eggs evenly over the chard.
Top with the shredded parmesan.
Bake at 325° degrees for about 20 to 25 minutes, or until the eggs are set. (Put a knife in the middle. If the eggs are done, the knife will come out clean).
Remove from the oven and let cool slightly. Cut into 6 even triangles and serve hot. You can use hot sauce, ketchup or other condiment of your choice on the top – and some hot garlic bread just balances out the meal!
A delicious meatless dish that would be great for any meal!
- 8 large eggs
- 1/2 cup shredded parmesan (not the kind in the can)
- 1 bunch rainbow (or other) chard, makes about 2 cups chopped
- 1 - 2 Tablespoons olive oil
- salt and pepper to taste
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Wash the chard and trim off the bottom. Coarsely chop it.
-
Heat the olive oil in a heavy, oven-proof skillet - about 8-10 inches in diameter.
-
Gently sauté the chopped chard in a heavy, oven proof skillet, about 10 inch in diameter. Cook until it is limp but not soft.
-
Whisk the eggs together with pepper.
-
Pour the eggs evenly over the chard.
-
Top with the shredded parmesan.
-
Bake at 325° degrees for about 20 to 25 minutes, or until the eggs are set. (Put a knife in the middle. If the eggs are done, the knife will come out clean).
-
Remove from the oven and let cool slightly. Cut into 6 even triangles and serve hot. You can use hot sauce, ketchup or other condiment of your choice on the top - and some hot garlic bread just balances out the meal!
© Copyright 2019 The Lazy Gastronome
Here are some things that are perfect to use for this recipe!
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Helen, I want a big slice of this right this minute! Lovely. I used to grow chard in the garden (until I got too lazy, er, I mean, busy to garden!). #EsmeSalon
Farmer’s markets are a great place to get some fresh chard that you don’t have to tend! It’s a super easy recipe too!
Visiting from Esme Salon – this looks divine! I plan to try this recipe within the next few weeks!
Let me know how you like it! I’d love to hear your opinion or how you customized it.
Thank you for sharing this delicious recipe. My husband has so much chard in his garden and I’m always looking for new ways to use it! Adding this to our meal plan this week!
I love chard – in things or all by itself! Thanks for stopping by.
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I’m excited! Thanks!