Eggy casserole… fancy fritatta… I wasn’t sure what to call it but our “eggs for dinner” series continues with this new favorite. I realize this looks like a pile of greens (and it very much is), but there are thin layers of egg baked in between the light and flaky chard leaves.

The trick is to toss the whisked eggs with the chard leaves raw. In the oven, the greens on the bottom wilt down, the ones on top stay a little bit crispy… a perfect mix of textures.

The eggs are mixed with garlic and my favorite part – dijon mustard. I just love how dijon adds richness without having to add tons and tons of cheese. Cremini mushrooms add a meaty bite and the whole thing gets topped with pecorino and panko breadcrumbs.

This would would be great for brunch or, in our case, an easy weeknight meal.

adapted from Food & Wine

swiss chard & egg casserole

  PrintAuthor: Jeanine DonofrioIngredients

• a bit of olive oil, for the pan, to cook the mushrooms
• 1 cup sliced cremini mushrooms
• 4-5 large chard leaves, stems removed, leaves coarsely chopped
• ¼ cup scallions, chopped
• 6 tablespoons freshly grated pecorino cheese
• ¼ cup panko bread crumbs
• 5 large eggs
• 1 clove garlic, minced
• 1 teaspoon dijon mustard
• a few pinches of red pepper flakes
• salt & pepper
• serve with: crème fraîche, or lemony yogurt: (plain yogurt, lemon juice, olive oil, salt, a little minced garlic)

Instructions

Preheat oven to 350. Grease a 7?x11? baking dish (or similar size), and set aside.

In a medium skillet heat the oil. Add the mushrooms and a few pinches of salt. Cook, stirring occasionally until they’re golden and soft. Remove from pan and set aside.

In a large bowl, whisk the eggs. Stir in the minced garlic and dijon mustard. Then add in the chard leaves (they should be still raw), mushrooms, scallions, 3 tablespoons (half) of the cheese, and a few pinches of salt and pepper. Toss to coat all of the leaves.

Transfer mixture to the baking dish and bake uncovered for 15-20 minutes, until the eggs just start to set.

Mix together the remaining cheese with the panko. Sprinkle it on top of the casserole and bake it for about 10 minutes more, until the cheese starts to brown.

Sprinkle with a few red pepper flakes and serve with a dollops of crème fraîche or lemony yogurt on the side.

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