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)
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.
Recipe by Love and Lemons at https://www.loveandlemons.com/swiss-chard-egg-casserole/