1 bunch Swiss chard (~1 lb)
6 large eggs
1 cup milk
2 tsp Dijon mustard
1 1/4 tsp salt
3/4 tsp pepper
3 cups cubed ciabatta bread
1 1/2 cups freshly grated Parmesan cheese, divided
1 (8 oz) pkg sliced fresh mushrooms
1 red bell pepper, chopped
1 small onion, chopped
1 tsp minced garlic
2 TBSP olive oil
Remove and discard ribs from chard. Rinse, drain and chop.
Whisk together milk and next 4 ingredients in a large bowl. Stir in bread and half of cheese.
Saute mushrooms and next 3 ingredients in hot oil in a large skillet over medium-high for 8 minutes. Stir in chard and sauté 2 minutes. Fold veggie mixture into egg mixture. Pour into lightly greased 11x7 baking dish. Sprinkle with remaining cheese.
Bake at 340 for 35 to 40 minutes or until center is set. Enjoy!
No comments:
Post a Comment