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Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 8 cups Swiss chard, leaves and stems chopped (1 bunch of 6 stalks, about 12 ounces)
- Kosher salt
- Freshly ground black pepper
- 5 large eggs
- 1 1/2 cups milk
- 1 cup (8 ounces) shredded cheddar cheese
- 2 cups gluten-free breadcrumbs
Details
Servings 1
Adapted from blog.cookingchanneltv.com
Preparation
Step 1
Preheat oven to 350 degrees F.
Grease an 8-by-8-inch baking dish with butter or baking spray and set aside.
Heat olive oil in saute pan over medium-high heat for 1 minute. Add onion, and saute until slightly golden (about 3 to 4 minutes). Toss in Swiss chard, season with salt and pepper to taste, and saute for 2 minutes until leaves are slightly wilted. Remove from heat.
In a mixing bowl, whisk together eggs and milk.
Cover bottom of baking dish with half the chard mixture, then cover with half the cheddar cheese. Repeat with remaining chard mixture and cheese, and top with breadcrumbs. Salt and pepper breadcrumbs to your liking.
Pour egg and milk mixture over casserole evenly. Cover with aluminum foil.
(Here, you can refrigerate overnight and bake the next morning. If refrigerating, allow casserole to sit at room temperature 15 minutes before baking.)
Bake covered for 30 minutes. Remove foil, and bake an additional 20 minutes until breadcrumbs are browned and the egg mixture is set.
Let rest for 5 minutes before serving.
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