Serves 6
olive oil spray
1 large shallot
1 bunch Swiss chard
1 tablespoon olive oil
1/8 teaspoon sea salt
6 small marinated sun-dried tomatoes
2 tablespoons shredded Parmesan cheese
6 teaspoons chevre cheese
8 medium whole eggs
1/2 cup whole milk
1/4 teaspoon thyme
1/8 teaspoon pepper
Prepare pie dish by coating lightly with olive oil cooking spray. Preheat oven to 350.
Sauté shallot and Swiss chard in olive oil over medium heat until chard is wilted and shallots are aromatic. Sprinkle with sea salt. Stir until well combined.
Place chard mixture on bottom of pie dish, covering the bottom evenly. Place sundried tomatoes on top of chard in a circular pattern, evenly spaced. Do the same with each teaspoon of chevre.
In a separate bowl whisk together eggs, milk, thyme and pepper. Whisk well, then pour mixture on top of chard mixture.
Carefully place in the oven on the center rack. Bake for approximately 35 minutes or until egg has set and top is just starting to brown.
Per Serving: 162 Calories; 12g Fat (4g sat); 9g Protein; 3g Carbohydrate; trace Dietary Fiber; 254mg Cholesterol; 210mg Sodium.