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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Great crustless pie for supper or brunch! Low-carber or South Beach or low cal delight! Ingredients:
1 3/4 lbs swiss chard |
1 tablespoon olive oil |
1 bunch green onion, cut into 1/4 in clices |
4 large eggs |
15 ounces contaimer part-skim ricotta cheese |
3/4 cup 1% low-fat milk |
1/2 cup freshly grated parmesan cheese |
2 tablespoons cornstarch |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
Directions:
1. Preheat oven to 350. Grease 9 1/2 pie plate (use a glass deep-dish).
2. Clean chard well. Separate stems from leaves; cut off bottom 2 inches of stems. Slice stems thin and coarsly chop leaves.
3. Using a 12 inch skillet, heat oil. When hot, add stems and stirring frequently until browned (about 5 minutes). Add onions, salt and pepper; cook 1 minute. Add leaves and cook about 5 minutes, sitrring frequently until wilted and any water is gone.
4. Wisk together in a large bowl the eggs, milk, ricotta, parmesan cheese and cornstarch; then add chard mix.
5. Pour into prepared pie plate. Bake 40 minutes or until knife inserted 2 inches from center comes out clean.
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