Did you all have a good weekend? I'm always so sad when the long weekends are over! We worked outside (of course), hung out with our family, and had some really yummy food.
My friend on the next block brought us some goodies from her garden, which is much more established than ours is. Potatoes, onions, a huge bag of Swiss chard, and even a basil plant! I'm trying to get my family to embrace greens, so I thought I would hide some of the chard in a breakfast casserole. Ok I'll be honest, there's no hiding it really, but the mild flavor blended in so nicely with this recipe, that no one minded eating their greens! If you're one of the lucky gardeners who is overrun with Swiss chard, you'll love this recipe. Here's my version, adapted from Kalyn's Kitchen.
5 large Swiss chard leaves
1/2 cup grated cheese (I used Mexican blend)
9 tomato slices
2 T goat cheese
Cut thick stalks from Swiss chard, and slice into 1" strips. Saute in a teaspoon of olive oil for 2 - 3 minutes, until wilted. Spray an 8" square baking dish with cooking spray and spread chard in bottom. Top with most of the grated cheese, salt and pepper. Whisk eggs and pour into pan. Add tomato slices and rest of grated cheese. Place a crumble of goat cheese on each tomato slice. Bake at 375 for 30 minutes. Cut into squares and serve.
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