Ingredients:
12 oz. Swiss chard leaves, chopped
1 T olive oil
1 large onion, chopped
5-6 oz. goat cheese (Use the soft goat cheese that comes in a log)
1/2 cup milk (I used 2% but lower fat would also work)
8 eggs
salt and fresh ground black pepper to taste
1/4 cup grated mozzarella or other low-fat mild cheese
2 T + 2 T grated Parmesan (preferably freshly grated)
Instructions:
-Preheat oven to 350F/180C. Remove
swiss chard stems and save for another use. Pile up the swiss chard
leaves in a stack and slice in 1/2 inch slices one way, then turn the
cutting board and slice the other way to make chopped pieces of chard.
(You will probably have to do this in a couple of batches.) If needed
wash the chopped chard in a salad spinner and spin until it's very dry.
Chop the onion into pieces about 1/4 inch.
-Heat the olive oil in a large
frying pan (big enough to hold all the Swiss chard.) Add onion and
saute 4-5 minutes on medium-high heat, just until the onions are barely
starting to brown. Then add Swiss chard, all at once. Use a large
turner to turn the chard as it cooks until it's all wilted, about 2-3
minutes. Turn off heat and let the chard cool slightly.
-Combine the milk and goat
cheese. (I did this with the bowl attachment of an immersion blender,
but you can let the cheese soften and stir it together by hand.) In a
large bowl, beat the eggs until the yolks and whites are all combined,
then season with salt and fresh ground black pepper to taste. Stir the
milk/goat cheese mixture into the eggs and then add the mozzarella and
two tablespoons of the Parmesan. Add the chard and onions and stir so
it's well distributed in the egg mixture.
-Spray a round casserole dish or
springform pan with olive oil or nonstick spray. (Use a pan that's 8
or 9 inches in diameter.) Put the egg/chard mixture into the pan and
top with the other two tablespoons of Parmesan. Bake for one hour, or
until the mixture is fully set and lightly browned on top.
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